My mushroom week is coming to an end, and here’s the final recipe. Enjoy this sunny morning photo to go with it.
- 1 onion
- 3 cloves of garlic
- 1 stalk of celery
- 4-5 large mushrooms (I used porcini and aspen mushrooms)
- 300 g risotto rice (Arborio, Carnaroli)
- saffron
- olive oil
- 300 ml dry white wine
- sea salt and freshly ground black pepper
- a bit of butter
Brush the mushrooms clean and boil them in salted water for 15 minutes. Don’t discard the water — you’ll need it later. Slice the mushrooms, drizzle with olive oil to coat them fully, season with salt and pepper, and roast in the oven at a medium temperature for 20 minutes.
Finely chop the onion, garlic, and celery. In a pan, sauté them in olive oil until softened. Add the rice and sauté for 1 minute, allowing it to absorb the oil. Pour in all the wine and keep the heat high. Stir with a spatula and wait for the wine to be almost fully absorbed. Season with salt, pepper, and saffron.
Lower the heat to "just below medium." Add a ladleful of mushroom broth and stir constantly, cooking the rice to al dente (it should still have a slight bite in the center). Continue adding broth a little at a time, stirring and letting it absorb before adding more.
When the rice is nearly ready, take the mushrooms out of the oven and mix them into the risotto. Add the last of the broth, let it evaporate, stir, and turn off the heat. Stir in a bit of butter, cover the pan, and let the risotto rest for 7-10 minutes.
Brush the mushrooms clean and boil them in salted water for 15 minutes. Don’t discard the water — you’ll need it later. Slice the mushrooms, drizzle with olive oil to coat them fully, season with salt and pepper, and roast in the oven at a medium temperature for 20 minutes.
Finely chop the onion, garlic, and celery. In a pan, sauté them in olive oil until softened. Add the rice and sauté for 1 minute, allowing it to absorb the oil. Pour in all the wine and keep the heat high. Stir with a spatula and wait for the wine to be almost fully absorbed. Season with salt, pepper, and saffron.
Lower the heat to "just below medium." Add a ladleful of mushroom broth and stir constantly, cooking the rice to al dente (it should still have a slight bite in the center). Continue adding broth a little at a time, stirring and letting it absorb before adding more.
When the rice is nearly ready, take the mushrooms out of the oven and mix them into the risotto. Add the last of the broth, let it evaporate, stir, and turn off the heat. Stir in a bit of butter, cover the pan, and let the risotto rest for 7-10 minutes.
