Mushroom Risotto
I had some dried boletus left from my last years adventure into mushrooming in Poland, just perfect for this mushroom risotto!
Serves 2
- 15 g dried boletus
- 350 ml water
- ½ t salt
- ½ white onion
- 125 g risotto rice
- Olive oil
- 2 laurel leaves
- 50 ml white wine
- ½ bunch parsley
- ½ handful walnut
- ½ clove garlic
- 200 g fresh mixed mushrooms: king trompet, button, shiitake
- ½ T margarine
Wash the dried boletus thoroughly as they main contain some grit, then soak at least for one hour in the water.
Strain through a sieve, catch the mushroom water in a small pot, add the salt and bring to a boil.
Peel and dice the onion, then roast together with the rice in 2 T of hot olive oil for a couple of minutes while stirring till glazed.
Then add the laurel leaves.
Deglaze with the wine, let boil for a while then pour in one laddle of the hot mushroom water and let the risotto simmer on the smallest flame without covering. Constantly stirring add some mushroom broth when almost dry boiled. Repeat until no more broth is left. The rice should be creamy but still a little punchy.
While the rice is still cooking, stir-fry the drained boletus in 1 T of olive oil.
Coarsely purée with the walnuts, parsley, garlic and a little salt.
Clean the fresh mushrooms, cut the bigger ones and stir-fry in a little olive oil, then season with salt.
Add the margarine to the finished risotto which binds the remaining liquid and adds a nice creaminess.
Taste, arange with the fried mushrooms, the boletus pesto and some chopped parsley, serve.
Bon appétit,
Miron
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risotto and mushroom belong together, what else :-)
That looks like a beautiful plate of Earthy deliciousness right there!
You really ARE a mushroom-aholic, aren't you! It being SPRING after all.... I still am no fan of mushrooms, but your post, as always is so beautifully crafted that it is a joy to read.
Well they're the meat of the woods, together with nuts and tomatoes one of the rare vegan flavors.
This could be served at a restaurant, YUM ♥
Mhmm, lecker!
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oh my gaaaarlic that plating is stunning! Like a walk in the forest! Recipe looks amazing too!
Hehe yeah, nice expression, the walnut pesto surely looks like some moss :)
Those mushrooms look amazing. The pesto looks fantastic. I have never made risotto because of fear. Fear of failure but your well laid out instructions are very encouraging. Thanks for this.
Failure is how we grow in life :) But I understand you, I "fear" everything made with dough, sometimes it gets too sticky and messy, I never know in advance :)
Thanks for understanding. Someday I will brave risotto!
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