The perfect weather conditions this year mean that we are now benefitting from a bumper crop of mushrooms. Are you a fungi fan? Phil Vickery joins us in the kitchen to whip up a delicious mushroom risotto, and share some top tips on shopping smart to make the most of mushroom season.
25g dried Porcini mushrooms
750ml mushroom/vegetable stock/boiling water
10g vegetable stock cube (optional)
2 tbsp olive oil
1 small onion, peeled and very finely chopped
250g Arborio rice
1 small glass white wine
50g freshly grated Parmesan cheese, very finely grated
75g unsalted butter
50ml extra virgin olive oil
350-500g fresh wild/farmed mushrooms (Cep if possible), sliced lengthways and fairly thick
4 tbsp chopped flat leaf parsley
A few shavings of Parmesan cheese to serve
1. Place the dried mushrooms into a bowl or jug, then add the boiling water, leave for 15 minutes
2. Lift out the soaked mushroom pieces, chop roughly and reserve
3. Next strain the stock through a very fine sieve to remove any grit. Keep warm.
4. Place the oil into a pan and heat, then add the onion and cook for 5 mins to soften slightly
5. Add the rice and coat well, then add the wine and mushrooms and cook until the moisture has evaporated or absorbed into the rice. This will take 12-15 minutes on a medium heat.
6. Gradually add the boiling veg stock/water stirring all the time, until the rice is just cooked and nice and thick. Add a little stock cube if you want to intensify the flavour. You may not need all the stock.
7. Remove from the stove, add the cheese, salt and pepper, mix well.
8. Heat half the unsalted butter and olive oil
9. Add half the mushrooms, and sauté very quickly for a minute or two maximum. Season well with salt and pepper.
10. Spoon onto a plate add the rest of the oil and butter and sauté the other half of the mushrooms, season well again
11. Add the first lot of mushrooms and parsley and bring together
12. Spoon the sauté mushrooms into small bowls and top with the risotto
13. Grate over some long shards of Parmesan cheese and serve