Classic Mushroom Risotto

with Parmesan Crisp
In this recipe you'll make a stock using dried porcini mushrooms.
576 Reviews
Cals 777 · Prot 30 · Carbs 90 · Fat 26
Vegetarian
Family-Friendly
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45 min
Classic Mushroom Risotto with Parmesan Crisp
In this recipe you'll make a stock using dried porcini mushrooms.
576 Reviews
Cals 777 · Prot 30 · Carbs 90 · Fat 26
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Water
700 ML
Dried porcini mushrooms
20 Grams
Mushroom stock cube
1 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Parmesan 4*
30 Grams
Salted butter 4*
50 Grams
Fresh thyme
10 Grams
Arborio rice
160 Grams
Lemon
1 Piece
Grana padano 4*5*
60 Grams
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast mushrooms

1 Roast mushrooms

Preheat the oven to 200°C/180°C fan. Tear or chop the chestnut mushrooms into small pieces. Add the chestnut mushrooms to a baking tray with a drizzle of oil and a generous pinch of salt. Roast for 20 min.
Prep

2 Prep

Boil the measured water. Add the dried porcini mushrooms, stock cube and boiled water to a jug and set aside. This is your mushroom stock. Peel and finely dice the onion. Peel and mince the garlic. Grate the Parmesan.
Parmesan crisp

3 Parmesan crisp

Line a second baking tray with baking paper. Add the grated Parmesan to the tray in 4/6/8 circular mounds. Bake for 7-8 min or until the cheese has completely melted and the edges are starting to brown. Once melted, remove the tray from the oven and set aside to cool.
Start risotto

4 Start risotto

Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the onion and the whole thyme sprigs and cook for 5-6 min or until softened. Once softened, add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
Finish

5 Finish

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock (along with the porcini mushrooms), a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.
Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
Serve

6 Serve

Once the risotto is cooked, carefully fish out the thyme stems and discard. Add the roasted mushrooms, 2/3/4 tbsp of lemon juice and the Grana padano. Season with salt and pepper. Divide the risotto among bowls and top with the Parmesan crisps. Serve immediately.
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