Click & collect and zero-carbon, next day delivery to most Bristol postcodes (free for orders over £50) • *Please note* shipping to addresses outside of Bristol is currently unavailable

Shopping Cart

Your cart is empty

Continue Shopping

Lucy's Mushroom Risotto

Ingredients: (Serves 2)

30g bag of Bristol Fungarium dried shiitake mushrooms (or any dried mushroom, porcini would work nicely!)

1 x white onion, finely chopped

2 x celery stalks, finely chopped

Good glug of Two Fields olive oil (these guys are doing fantastic things, make sure to check them out!)

Butter

150g Arborio rice

1 x glass of white wine

500ml vegetable or chicken stock (hot)

150g mixed mushrooms, such as oyster and enoki

2 x garlic cloves, sliced

1 x sprig of rosemary, chopped

1 x big handful of parsley, chopped

Grana Padano or Parmesan to finish


Method:

  1. Start by putting your dried mushrooms in a heatproof bowl and covering them in boiling water. This will be the stock you use to finish off your risotto and will rehydrate the dried mushrooms. Whatever you do, don’t chuck it down the sink!

  2. Finely chop your onion & celery, and add to a high-sided pan on medium-low heat with a good glug of olive oil and a pinch of salt.

  3. When the vegetables have gone translucent (about 15 minutes, don’t brown them), add a knob of butter and stir well to melt. Then add your Arborio rice.

  4. Cook off the rice for around 3 minutes, then add the white wine, and cook until the alcohol has burned off.

  5. Now add your stock. Add a little at a time until the rice has absorbed it, stirring continuously. Keep going until you’ve used all your stock. Turn the heat right down to keep your risotto warm, but prevent the rice from overcooking. You want it to be a little al dente.

  6. Now time for mushrooms! Heat a frying pan to high (no oil) and add your fresh mushrooms to the dry pan. While these cook, remove the rehydrated mushrooms from their stock, squeezing out any excess moisture.

  7. Chop half of your rehydrated mushrooms and put them into your risotto base, along with the mushroom stock (you might not need it all, get the risotto to the consistency you’d prefer). Stir well to incorporate & season with salt and black pepper to taste.

  8. Add your un-chopped rehydrated mushrooms to the frying pan with the fresh mushrooms, before moving the mushrooms to the edge of the pan and adding a glug of olive oil in the middle.

  9. Now add your sliced garlic and chopped rosemary to the pan and turn down the heat. After 1-2 minutes, mix with the mushrooms and add a knob of butter and pinch of salt to finish.

  10. To finish your risotto, add 80% of the mushrooms from the pan, finely grated Grana Padano or parmesan and freshly chopped parsley.

  11. Serve with the reserved mushrooms on top, but plenty of parmesan and a good drizzle of olive oil. Enjoy!

 



@kit.by.lcb

Images courtesy of this weeks contributor © Lucy Bryant 2022