Wild Mushroom and Salsola Risotto

I was given a lovely selection of wild mushrooms by a friend and wanted to make a favourite of mine from my vegetarian days, wild mushroom risotto, usually i’ll keep it nice and simple but I wanted to add a touch of something green to give the dish a little more life, so I picked a handful of salsola from the garden.

As with so many good recipes, start by gently sweating a finely chopped onion and some garlic in a large frying pan on a low heat, in a dash of olive oil and a knob of butter, they should be nice and soft and not taking any colour. Add about 200g Arborio risotto rice, after a few minutes, add a glass of white wine and allow to reduce, then add a good dash of vegetable stock. If you have some dry porcini mushrooms, let these soak in a cup of warm water for a few minutes until hydrated, and then pour the dark liquid into the rice.

Keep adding a little stock at a time until the rice is starting to become soft, and pop your mushrooms, fresh and dried into a frying pan with a knob of butter and fry off, adding the salsola to cook for the last minute or two.

Once the risotto is ready it should be lovely and smooth and creamy with still a slight bite to the grains, season with a little salt and pepper, and stir in a knob of butter and some grated parmesan.

Serve in a bowl with the mushrooms and salsola piled on top of the rice, and garnish with some chopped flat leaf parsley and some parmesan shavings, and a little splash of olive oil.

 

6 responses to this post.

  1. Just found your blog via Frugal Feeding.

    Mushrooms are one of my favorite ingredients to use when cooking and mushroom risotto is ridiculously good. Great pictures.

    Cheers!

    Reply

  2. Oh wow, this looks seriously great. I wish friends would come and give me wild mushrooms – I’m not brave enough myself 😛

    Reply

    • Yes I struggle with the bravery side of mushrooms too, I’ve picked ones i know are ok, but still hesitated. Got to be able to trust the people giving you them too, I did and they were delicious. Risottos are great at this time of year and are so comforting
      Cheers
      Marcus

      Reply

  3. Posted by Casey on September 20, 2011 at 7:22 pm

    I love mushrooms—this looks wonderful and perfect for the cooler temps!

    Reply

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