Thursday, 28 April 2016

Mushroom risotto

Another gorgeous dinner featuring products available from Todmorden market. OK - the wine isn't, but you can get that across the road.  You could even get the pan and a salad bowl from Tony in the hardware shop if you haven't got them already!

This dish showcases some new dried mushrooms - these are French, instead of the usual Italian - "melange forestier" - ie. mixed forest mushrooms, and bring a lovely earthy depth to the finished risotto.


Available from The Mediterranean Pantry

Melange Forestier/Dried mixed forest mushrooms
Olive oil
Risotto rice - a small handful per pserson.
Bouillon powder
Mixed herbs
Maldon sea salt
Black pepper

Available from Garry the veg


Available from the Crumbly Cheese


Also, white wine .... (optional)

1.  Soak the dried mushrooms in hot water for 45 minutes.
2.  Sautee chopped onion in olive oil, gently, until translucent.
3.  Add crushed garlic to the onion, and continue to fry gently.
4.  Add rice to the onion and garlic and stir until every grain is coated, add half a teaspoon of mixed herbs.
5.  Add a glass of white wine to the rice, and simmer until it is absorbed.
6.  Remove the mushrooms from the soaking water, rinse, and chop, add to the rice.  Retain the soaking water.
7.  Make stock with the bouillon, about 3/4 litre.
8.  After the soaking water has stood for 5 minutes pour most of it into the rice - carefully, leaving the sediment behind!
9.  Chop some fresh mushrooms and chuck them into the risotto too.
10.  Let the rice soak up the mushroom juice, then add some stock, stir and cook until its nearly absorbed.. then start adding stock a bit at a time, stir in, and then add some more as it absorbs ... for about 12-15 minutes ... taste it - the rice will taste chalky until it's cooked, add seasoning to taste.
11.  When the rice is nearly cooked turn off the heat and leave to stand as the rice sucks in the remaining stock.  The mix should be creamy and gloopy, and delicious.
12.  In a salad bowl drizzle olive oil, balsamic vinegar and a turn of seasoning ... add baby spinach leaves and toss at the last minute.
13.  Serve and scoff - grate parmesan onto risotto.

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