Market ingredient: Mixed mushrooms from The Funghi Difficulty: Easy, just needs constant attention
Deliciousness: Comfort food
Did The Beard like it? He ate 2 servings
I walk past The Funghi stand every week and marvel at the variety of mushrooms this guy has. Giant portobellos, slippery wood-ears, cute litte chestnuts, enoiki, shiitake and an enormous pile of somewhat dangerous pine mushrooms (next time you’re in Creasion in Sydney, ask the owner, Yu, just how many pine mushrooms one person should eat in one sitting!). They’re fascinating to look at and I always stop to take a peek.
These mushrooms don’t really last that long, so I’d recommend using them pretty quickly after buying them. There’s nothing worse that opening the bag that you’ve lovingly kept to make that dish only to find a ball of mould inside the paper. However, if you have something particular in mind, then these shrooms are more than fantastic. A handful of mixed mushrooms makes for the most delicious mushroom risotto. Easy to prepare, deliciously comforting and the perfect Sunday night dish.
Ingredients for mixed mushroom risotto
- Handful of mixed mushrooms (you can really use as much as you like, I think, depending on your preferred level of mushroominess)
- 50g butter
- 2 cups of aborio rice
- 1/2 onion finely diced
- 1 garlic clove, finely chopped
- 2 cups of vegetable stock
- 1 cup of white wine
- 1 cup of water
- 1/2 cup of grated parmesan
- rocket, truffle oil and extra parmesan to serve
- Place the stock, white wine, water and mushrooms in a pot and heat over a low heat. This shouldn’t boil – you don’t want to reduce the liquid, you just want to keep it warm whilst you make the risotto
- Heat a splash of olive oil and about a quarter of the butter in a large pan and gently sautee the onion and garlic until translucent. Add the rice to the pan and cook until the rice grains begin to take on a translucent appearance.
- Using a ladle, add 1 or 2 ladles of the warm mushroom liquid to the rice. Stir the rice until it has absorbed most of the liquid. Continue to add the liquid, a couple of ladles at a time, always stirring the rice until absorbed before adding more liquid. The rice should be al dente by the time you’re finished – you may need to add a little more or a little less liquid to achieve this. If you’ve used all the stock, heating up some water on its own will work perfectly.
- Stir in parmesan cheese and remaining butter. Season to taste.
- Serve garnished with rocket, parmesan shavings and a drizzle of truffle oil.
So there’s nothing particularly healthy about this risotto, but it is super yum. If you wanted to make a slightly richer dish, use chicken stock instead of vegetable. Chopped and pan-fried asparagus could also be added, stirred through at the end for a delicious bit of greenery.
I know that my risottos are not quite as delicious as those made by the Lucato household, but I’m slowly absorbing their Italian ways. If you have any tips for making a more authentic risotto, let me know!