Roasted Mushroom Risotto

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Roasted Mushroom Risotto

Delicious roasted portobello mushrooms add stunning savoury flavour, making this the ultimate comfort food.

Prep Time45

Cook Time25

Course: Dinner

Cuisine: Italian

Keyword: mushroom risotto

Servings:

Author: Julia Frey of Vikalinka

Ingredients

300g/ ⅔ lb baby portobello mushrooms
5-6 sprigs thyme
3 cloves garlic
2 tbsp This is an affiliate link.olive oil extra virgin
2 stalks celery
1 white onion
10g/ 3.5 oz dried mushrooms
50g/ 2oz This is an affiliate link.Parmesan cheese or vegetarian hard cheese
300g/ 1½ cup This is an affiliate link.arborio rice
125ml/ ½ cup white wine dry
500ml/ 2 cups This is an affiliate link.vegetable stock
500ml/ 2 cups water
Salt to taste

Instructions

Scatter whole mushrooms on a large baking sheet. Place sliced garlic cloves and thyme leaves over top and pour over olive oil. Roast in an oven preheated to 200C/400G for 15 minutes.
Rehydrate the dried mushrooms in 500ml/2 cups of water and allow to steep for 30 minutes. Once done, drain and strain the stock into a separate container and put rehydrated mushrooms aside. Chop the onions and celery into a small dice.
Heat a large pan or wide pot over medium heat and pour in 2 tbsp of olive oil. Add the celery and onions and sauté for 10 minutes.
Add arborio rice and sauté while stirring until all the rice is evenly coated with the olive oil, for about 1 minute. Pour in the white wine and stir until it has completely evaporated, scraping the bottom to release the brown bits into the broth. Allow it to simmer over low heat for 2 or 3 minutes.
Add 125ml/½ cup vegetable stock, 125ml/½ cup of mushroom stock and chopped up rehydrated mushrooms to the rice and give it a good stir, leave to cook. The stock should be just above the rice when you first add it. Once you see the stock going down add a bit more and stir. Make sure the stock is nearly absorbed into the rice before adding more stock. Repeat until all the stock is gone and the rice is cooked but still slightly chewy.
Once the rice is cooked and the risotto is a nice and creamy consistency, cut up the roasted portobello mushrooms into small pieces and add to the rice. Stir to combine. Add a good pinch of salt, careful not to add too much. Grate over with a hard vegetarian cheese. Cover with a lid and let it stand for 5 minutes. Serve with more grated cheese and black pepper.

Notes

Choose a dry white wine for this recipe, avoiding anything sweet. If you don't want to add wine, add at least add 1-2 tsp of white wine vinegar or a squeeze of lemon juice to replace the acidity.

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