This creamy and flavourful dish features Risotto rice cooked to perfection, combined with mushrooms, aromatic thyme, and a hint of white wine. Enriched with parmesan, it is a delicious dish that is surprisingly simple to make. Perfect on its own or as a side dish, it is a recipe you will return to time and time again!
Cooking time: 60 minutes
Serves: 4-6 people
Ingredients
2 field mushrooms, sliced
5-6 white button mushrooms
Handful dried porcini mushrooms
4 sprigs thyme
400g risotto rice
250ml of white wine, room temperature
1.1 litres filtered water
4 tsp of Urban Forager Mushroom Stock Concentrate
2 sticks of celery, finely diced
1 large brown onion, finely diced
50g mascarpone or crème freche
50g finely grated parmesan
50g butter
Oil of your choice
Method
Heat the dried porcini mushrooms and filtered water in a saucepan.
In a separate large pan heat the oil, and add the field and button mushrooms. Sprinkle with salt to sweat out the water.
Once nicely browned, remove and set aside. Add some more oil and add the onions and celery. Fry on a low heat for about 4 minutes or until the vegetable shave softened.
Add the Urban Forager Mushroom Stock Concentrate. Stir and cook for a further 30 seconds. Add the uncooked rice and turn up the heat.
Stir and continue to fry until the rice looks slightly translucent (about a minute).
Add the wine and continue stirring until the harsh alcohol smell has evaporated and the wine has cooked in to the rice.
Add the first ladle of hot mushroom water and turn down the heat to a high simmer. As the liquid becomes absorbed – continue to add ladles of water to the pan. Make sure each ladleful is absorbed before adding the next one.
Add the chopped rehydrated porcini mushrooms as well as the pan-fried mushrooms.
The rice should take around 15-20 minutes to cook. It should be soft with a little bite to it. Season if needed by adding more Urban Forager Stock Concentrate.
Remove pan from the heat. Add the mascarpone, parmesan and butter. Garnish with thyme leaves and more parmesan, enjoy!
Recipe and photo by Urban Forager.
