Risotto al funghi di bosco (wild mushroom risotto)

Did I ever mention that I love Italian food? I love the richness, the creaminess, and the deep flavors of risotto. Give me any type of risotto and I will be a satisfied customer.

People also know that I am a meat lover…I need to have it at lunch and I need to have some for dinner too…Yeah meat lover…but I must say I am absolutely satisfied with mushrooms. They’re earthy and yes, meaty ( I guess that’s why I don’t mind).

I had my friend over last night. I just wanted to see her to say goodbye as we will be gone for about 2 months. And I had arborio rice (a kind of risotto rice) in my cupboard and some dried wild mushrooms and of course that sounded ideal.

There were 3 of us and this is what I needed to make it. (As a side note though, there are 3 sets of ingredients)

Stock (you can use vegetable stock or do it my way)

2 ½ oz (about 100g) of dried mushrooms (I used a mix of chanterelle mushrooms, porcini mushrooms and morel mushrooms)
3 cups (750ml) of mushroom stock (obtained after simmering the dried mushrooms in 3 cups of water)

Mushroom puree ,for extra mushroom flavor (optional)

8 oz (225g) of brown mushrooms (button mushrooms)
1 lemon, juiced
2 tablespoons (30g) of butter

Other Risotto Ingredients

½ onion, finely chopped
¾ cup (175ml) dry white wine
a few fresh mushrooms such as shiitake and oyster mushrooms rouhgly chopped
9 oz (250g) arborio rice (or other risotto rice)
5 tablespoons (75g) butter
½ cup (115 g) Parmesan cheese, grated
chopped herbs (marjoram parsley and thyme)

Start by making the puree. Slice the baby mushrooms.

Melt the butter in a pan over medium heat and add the lemon juice. Add the mushrooms to the pan and cook until soft (about 7 minutes). Transfer into a blender and add 8 tablespoons water and blend. Pass through a sieve (it should make about 1 cup of puree) and set aside.

Make the mushroom stock by simmering the dried mushrooms in the water for 15-20 minutes. Drain. Roughly chop the hydrated mushrooms and add them to the other fresh mushrooms.

Melt half of the butter in a large pan over medium heat and add the onion and cook for a few minutes, then add the rice and cook for 5 minutes. Add the mushrooms and cook for a further 2 minutes. Pour in the wine and let the alcohol cook off and until the wine has almost evaporated.

Add the puree and stir until the liquid from the puree has evaporated. Add the stock one ladle at the time, allowing the liquid to almost completely evaporate each time and stirring constantly. Do so, until the rice is cooked (about 20 minutes). Take off the heat. Season to taste (but remember there will be cheese added), add the herbs, the remaining butter and some of the cheese and cover and let it sit for a couple of minutes. Serve immediately with extra Parmesan.