Wednesday, October 19, 2011

Mushroom Risotto Recipe

There are two mushroom stands at the farmers´market in my town. One sells local Swiss and French mushrooms, the other one sells imported mushrooms and locally grown mushrooms (eg champignons). One can find cheaper Lithuanian chanterelles (French: girolles) at the second stand whilst the local and French prices are often 3-4 times pricier. If you are after very high quality, the local mushrooms, even though expensive, are really top and the variety in the best mushroom season is sufficient in 6-8 different types.
Wild yellow chanterelles (German: Gelbe Pfifferlinge)

A handful of a mix of wild and industrially grown mushrooms, another of yellow chanterelles and perhaps one of black chanterelles? Well, the black ones I did not get any more since the two ladies before me bought the last ones of the season. How unlucky! Now I have to wait till next year.
Despite different information that is around about the nutritional value of the mushrooms ranging from none at all to mushrooms contain some useful elements they do taste wonderful and look nice too.
Mushroom risotto

Mushroom risotto for two

200g mushrooms, as whole if smaller in size or sliced, but not into a thin mash
a knob of butter
salt


2 tablespoons olive oil
1 medium onion, finely chopped
200g risotto rice (Carnaroli) (I measure ca. 5 handfuls)
1dl of white wine
1 l of bouillon
50g parmesan
20g butter

Heat the oil in a high pan and cook the onions for a few minutes until glassy. Add the rice to the onions.Cook and stir for another few minutes before adding the wine. Let the wine evaporate. Turn down the heat to medium. Keep the hot bouillon close and start adding it to the rice in small quantities. Let the liquid cook away before adding another small quantity. Stir and keep adding the bouillon slowly ladle by ladle. Taste to see how done the rice is. It should still have some bite and not become too soft. Al dente is the appropriate donness, usually after 15-18 minutes of cooking.

In the meanwhile when the risotto is cooking take another pan, place the cleaned dry mushrooms on the pan and cook at medium-high heat until the mushrooms let out the water. When the water has evaporated add a knob of butter and some salt and sauté the mushrooms for 5 minutes.

To finish the risotto add the parmesan and the butter and stir vigoroulsy till the butter has melted. Serve hot.
Wild mushroom risotto

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