Wild Mushroom Risotto
Goodbye stodgy risotto! Hot from James' masterclass is this super tasty wild mushroom risotto. Simple, tasty and cooks in approx 20 minutes!
Ingredients
- 100g butter
- 200g risotto rice
- 200g wild mushrooms, brushed
- 1 shallot, peeled and diced
- 1 bulb of garlic, halved
- 250ml chicken or vegetable stock
- 50g mascarpone
- 100ml wine
- 25g Parmesan, grated plus more for serving
- Chicken skin if using
Method
Heat the oven to 200°C.
(If using chicken skin, place chicken skin on to a baking sheet and roast for 30 to 40 minutes until crispy, then drain onto a plate lined with kitchen paper.)
Add the half the butter to a pan and place over a medium heat.
When the butter has melted add the garlic, shallot and rice then add a splash of wine and ¾ of the stock. Bring this to the boil then allow it to simmer for 15 minutes, stirring occasionally.
Meanwhile heat the remaining butter in a pan over a medium heat and when melted fry the mushrooms for 2 to 3 minutes then put intothe food processor and blitz.
To finish the risotto add the mushroom puree, mascarpone and Parmesan.
The texture should be slightly al dente.
To serve, spoon the risotto into bowls and top with more grated Parmesan. If you want to make it extra fancy top with chicken skin, spoon over some chicken gravy and remaining mushrooms.
Ingredients
- 100g butter
- 200g risotto rice
- 200g wild mushrooms, brushed
- 1 shallot, peeled and diced
- 1 bulb of garlic, halved
- 250ml chicken or vegetable stock
- 50g mascarpone
- 100ml wine
- 25g Parmesan, grated plus more for serving
- Chicken skin if using
Method
Heat the oven to 200°C.
(If using chicken skin, place chicken skin on to a baking sheet and roast for 30 to 40 minutes until crispy, then drain onto a plate lined with kitchen paper.)
Add the half the butter to a pan and place over a medium heat.
When the butter has melted add the garlic, shallot and rice then add a splash of wine and ¾ of the stock. Bring this to the boil then allow it to simmer for 15 minutes, stirring occasionally.
Meanwhile heat the remaining butter in a pan over a medium heat and when melted fry the mushrooms for 2 to 3 minutes then put intothe food processor and blitz.
To finish the risotto add the mushroom puree, mascarpone and Parmesan.
The texture should be slightly al dente.
To serve, spoon the risotto into bowls and top with more grated Parmesan. If you want to make it extra fancy top with chicken skin, spoon over some chicken gravy and remaining mushrooms.
