Mushroom Risotto with Blue Cheese and Thyme

mushroom2

This is a take on an old vegetarian favourite of mine the mushroom risottto from back in the day before I started enjoying meat again, though with the porcini and chestnut mushrooms this is a seriously meaty meal with a real umami hit.

Soak a 50g dried porcini mushrooms in a litre of hot water for 10 minutes. Make up a litre of vegetable stock.

In a large deep frying pan, soften a finely chopped small onion and clove of garlic in a couple of tbsps olive oil with a pinch of coarse sea salt over a low to medium heat, add 300g arborio risotto rice, the rehydrated porcini removed from the dark liquid, and a handful of chestnut mushrooms, and warm for a few minutes, stirring so the rice becomes coated in the oil. Add a small glass of white wine.

Adding a ladle of the dark porcini liquid and the stock, allow the rice to soak up the liquid before adding another ladle. It will take approximately 40 minutes, keep gently stirring the risotto until all the stock and mushroom liquid is used up. The risotto will become creamy with a little texture and bite left in the rice. Add a knob of butter, a few sprigs of thyme and grate in a little parmesan.

I plated mine up in a rustic bowl and crumbled over some stilton and drizzled with olive oil.

mushroom

7 responses to this post.

  1. I have the mushrooms, brought back from Tuscany, have the Risotto – so why not give this a try? Thanks.

    Reply

  2. Oh yum, yum – I love mushroom risotto – great colour, Marcus!

    Reply

  3. I could take a break from meat for a few hours to enjoy that 😉

    Reply

  4. YUM! this looks great!

    Reply

  5. OK -you’ve done it again!

    Reply

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