Pickled mushroom and rocket risotto

Pickled mushroom and rocket risotto

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Everyone should know how to make a good risotto. Early on in my career, an Italian chef taught me that the most important things about risotto are the stock and the stirring. Ever since, I’ve adhered to these guidelines. Mushroom risotto might be the most popular veggie option on any menu, but I promise you this version is quite special. Give it a go!

Ingredients

Quantity Ingredient
2 litres * vegetable stock [rid:37736]
50g dried porcini mushrooms
75ml olive oil
75g unsalted butter
3 shallots, peeled and finely chopped
2 garlic cloves, garlic cloves, peeled and finely chopped
200g carnaroli risotto rice
sea salt
freshly ground black pepper

For the pickled mushrooms

Quantity Ingredient
olive oil, for cooking
500g mixed wild and cultivated mushrooms, mixedcleaned and cut up if large
8 spring onions, trimmed and finely sliced
75ml cider vinegar
2 handfuls rocket
2 tablespoons flat-leaf parsley, chopped

To finish

Quantity Ingredient
50g parmesan, freshly grated
extra virgin olive oil

Method

  1. Bring the stock to the boil in a large pan and add the dried porcini. Take off the heat, cover and leave to stand for 20 minutes.
  2. For the pickled mushrooms, set a large frying pan over a medium-high heat and add a drizzle of olive oil. When hot, cook the mushrooms (in 2 batches if your pan isn’t big enough), for 2–3 minutes. Add half the spring onions to the mushrooms and cook for a minute. Add the cider vinegar to the pan with some salt and pepper and let it bubble away. Tip the mushrooms and spring onions onto a plate to cool.
  3. Strain the stock off into another pan; discard the dried porcini. Bring the stock to the boil and keep it at a low simmer.
  4. To make the risotto, place a large pan over a medium-high heat and add the olive oil and half the butter. When the butter is bubbling, add the shallots and garlic and cook, stirring, for 1 minute.
  5. Tip in the rice and cook for 1 minute, stirring all the time. Now add the stock to the rice a ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Cook the rice in this way for 14 minutes or until it is al dente and you have a creamy looking risotto.
  6. Turn down the heat to its lowest setting and add the pickled mushrooms along with the remaining spring onions, the rocket and chopped parsley. Cook for 1 minute.
  7. Finally, add the remaining butter and the grated Parmesan. Stir for a minute or two, adding a little more stock if the risotto looks too dry. Season the risotto and serve immediately in warmed bowls, adding a drizzle of extra virgin olive oil.
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