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–+ servings
Wild Mushroom Risotto @Masdaugustine

Wild Mushroom Risotto

Celebrate mushroom season with a creamy al dente risotto highlighting those wild mushrooms. Enhanced with pancetta, shallots and crisp white wine, and garnished with sharp, salty Parmesan and fresh herbs.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine French, Italian
Servings 4 people

Ingredients
  

  • 300 gr Mixed mushrooms chanterelles, girolles, trompette de la morts, etc.
  • 2 tbsp Chopped pancetta omit if a vegetarian dish
  • 1 Large shallot finely chopped
  • 125 ml double cream
  • 500 ml Chicken stock
  • 200 gr Arborio rice
  • 150 ml Dry White Wine
  • 100 gr Field / chestnut mushrooms
  • 1 Garlic Clove finely chopped
  • 2 tbsp Grated Parmesan
  • olive oil
  • Butter
  • Ground Pepper
  • Sea Salt
  • 1 tbsp Fresh herbs oregano or thyme

Instructions
 

  • Gently sweat the chopped shallot in a pan with a little butter until translucent but not coloured.
  • Add the pancetta and gently sauté.
  • Add the rice and cook for a few moments until coated with butter and shiny.
  • Add the dry white wine and cook until fully absorbed.
  • Meanwhile heat the chicken stock in a pan.
  • When the wine is completely absorbed into the rice start adding the hot chicken stock a little at a time and reduce the heat to a low simmer.
  • Continue adding the stock, stirring occasionally, until all the stock has been absorbed.
  • The finished risotto should be rich and creamy, but the grains of rice should still have a slight bite.
  • While the risotto is cooking, fry the 100g of field/chestnut mushrooms until soft and cooked through.
  • Add the double cream and simmer gently for 5 minutes, adding salt and pepper to taste.
  • Remove from the heat and set aside.
  • When the mushroom mixture is a little cooler, place in a blender and blend until smooth.
  • To make the garnish put a little olive oil in a frying pan, add the chopped garlic, sprinkle the fresh herbs on top and then place the mushrooms on this and apply a gently heat.
  • Cook the mushrooms slowly, adding more olive oil if necessary.
  • To finish the risotto, stir in the creamed mushroom mixture, the grated Parmesan and add salt and pepper to taste.
  • Serve the risotto on warm plates and then top off each serving with the herbs and mushrooms garnish and enjoy with plenty of crusty French bread.

Notes

Note: to make this a vegetarian dish use vegetable stock in place of chicken.
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