- Preparation time
- 5 mins
- Cooking time
- 45 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- May 21, 2014
500gm Mixed Mushrooms - I use Swiss Brown, Oyster and Shitake
10gm Dried Porcini
1ltr good quality Vegetable Stock - can be substituted for Chicken Stock
Small bunch of fresh Thyme
1 large Brown Onion - finely diced
2 cloves Garlic - finely chopped
250ml Dry White Wine
1 1/2 cups of Arborio rice
2 tbs Butter
Olive Oil
Salt and Pepper
- Pre-heat your fan-forced oven to 180c.
- Tear the Oyster mushrooms into large pieces and chop the Swiss and Shitake into slices. Tie the Thyme bunch together with some kitchen string (this will make it easier to retrieve later) and place into a small saucepan with the stock and dried porcini. Place a lid on and bring to the boil, reduce the heat and simmer for 10 minutes. Meanwhile, heat 1 tsp of oil in a heavy based casserole over a medium-high heat and fry the mushrooms in three batches until browned. Do not overcrowd the pan as this will steam and overcook them. set aside.
- In the same casserole pan, heat another 2 tbs of oil over medium-high heat and add the onion and garlic. Cook, stirring until translucent, then add the rice. Cook, stirring for a further 30 seconds, then add the wine. Cook down for 2 minutes until the wine has begun to evaporate, then add the entire saucepan of stock, porcini and thyme with ⅔ of the mushrooms. At this stage, test for seasoning and add according to taste.
- Place the lid on the casserole and into the oven. Cook for 30 minutes. After 30 minutes, remove the Risotto from the oven. Remove the Thyme bunch and stir through the reserved mushrooms. Add more seasoning if necessary, dot the butter over the top, replace the lid and leave to rest for 5 minutes before serving. Serve with freshly grated parmesan and a drizzle of truffle oil if you have it.
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