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Donal Skehan
Mushroom Risotto | DonalSkehan.com
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Mushroom Risotto

February 05

This Mushroom Risotto has a bit of a reputation for being high-maintenance but is actually very doable—especially if you approach it with the right mindset. The key is to keep the stock warm as you add it to the rice, which helps maintain the cooking temperature and keeps everything creamy. And don’t skimp on the sautéed mushrooms; they’re what give the dish its earthy depth. If you’re really short on time, you can even prep the mushrooms in advance and reheat them when needed.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Begin by very finely dicing the onion and garlic.
  2. 2. Add 50g butter to a large, deep-sided sauté pan and tumble in the onion and garlic. Add a pinch of salt and cook over a medium heat for a few minutes to soften.
  3. 3. While the onions cook, slice the mushrooms into bite sized pieces and set aside.
  4. 4. Run your knife across the dried mushrooms to lightly chop then scoop into a saucepan. Place over a medium heat and add the vegetable stock then bring to boil. Turn down to a simmer to keep warm.
  5. 5. Add the arborio rice to the pan with the onions and garlic and stir to coat the rice in the butter. Add the white wine and bubble for a few minutes then begin to ladle in the hot vegetable and mushroom stock. Add the stock a ladleful at a time, stirring constantly until the rice is cooked- about 20 minutes.
  6. 6. Meanwhile, heat a large frying pan over a medium heat and add the mushrooms, fry for a few minutes then add the remaining 50g butter and cook until the mushrooms are golden. Add the sage and continue to cook for a minute or two.
  7. 7. Back to the risotto, grate the parmesan and add ¾ to the risotto, stir to melt through then allow the risotto to stand for a few minutes. You want to achieve a loose-ish risotto that isn’t at all stodgy so if the risotto feels too thick, stir through a little extra hot stock.
  8. 8. Serve the risotto in bowls, dividing the fried mushrooms and sage between them then top with the remaining parmesan, a drizzle of olive oil and some ground black pepper.

Ingredients

1 onion

2 garlic cloves

10.5 oz arborio risotto rice

0.88 oz dried mushrooms

3.8 cups – 4.2 cups vegetable stock

3.5 oz butter

10.5 oz  mixed mushrooms

2 tbsp fresh sage, chopped

0.42 cups white wine

3.5 oz Parmesan, grated

Extra virgin olive oil, to taste

Sea salt & freshly ground black pepper, to taste

1 onion

2 garlic cloves

300g arborio risotto rice

25g dried mushrooms

900ml – 1 ltr vegetable stock

100g butter

300g mixed mushrooms

2 tablespoons fresh sage, chopped

100ml white wine

100g parmesan

Extra virgin olive oil

Sea salt & freshly ground black pepper