Wild mushroom and Madeira risotto
A loose,creamy risotto with browned mushrooms, Parmesan and parsley. Madeira adds warmth and depth to the mushroom flavour while a little lemon keeps the finish fresh. Serves 4 | Prep 20 min | Cook 30 min
Ingredients
- 350 g arborio or carnaroli rice
- 150 ml Gourmet Classic Madeira Cooking Wine
- 450 g cleaned mixed mushrooms sliced (such as chestnut, oyster and shiitake)
- 80 g shallot finely chopped
- 2 garlic cloves finely chopped
- 25 ml olive oil
- 60 g unsalted butter
- 1.3 litres low-salt vegetable stock kept hot, with a little extra if needed
- 80 g finely grated Parmesan
- 20 g Parmesan shavings
- 10 g chopped flat-leaf parsley
- 10 ml lemon juice or to taste
- fine salt and black pepper.
Instructions
- Heat 15 ml olive oil in a wide pan. Fry mushrooms in two batches over medium-high heat for 5–6 minutes per batch until golden and excess moisture has evaporated. Season lightly and set aside, reserving a few attractive pieces for plating.
- In a heavy saucepan, soften shallot in the remaining oil and 20 g butter for 4–5 minutes without browning. Add garlic for 1 minute, then rice. Stir for 2 minutes to coat the grains. Pour in Madeira and simmer, stirring, until mostly absorbed.
- Add hot stock a ladle at a time, stirring frequently and adding more as the previous addition is absorbed. After about 12 minutes, fold in most of the mushrooms. Continue for 6–10 minutes until the rice is tender with a slight bite. Add enough stock to keep the texture flowing.
- Remove from the heat. Fold in 40 g butter, grated Parmesan, parsley and lemon juice. Taste and season. Rest for 1 minute, then loosen with a little hot stock if needed. Spoon into four warm shallow bowls and finish with reserved mushrooms and Parmesan shavings. Serve immediately
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