We’re not saying you have to go foraging for mushrooms to make this ultimate mushroom risotto, but it would certainly add an abundance of flavour!
Serves 4 // COOKING TIME 1 hour
1½ L vegetable stock
2 tbsp olive oil
2 leeks, finely chopped
2 garlic cloves, peeled and crushed
350 g mixed mushrooms, chopped
3 saffron milk caps, chopped
1 porcini, chopped
1 cup risotto
1 cup dry white wine
½ cup grated Parmesan + extra to serve
4 tbsp butter
1. Bring the stock a simmer. Turn the heat to medium and leave it simmering very gently.
2. In a separate pot, heat the oil and fry the leeks and garlic until golden. Add all the mushrooms and fry for another 5 minutes.
3. Add the rice and fry lightly for a few minutes, stirring until coated. Add the wine and cook, stirring, for a few minutes until it is absorbed into the rice.
4. Add 2 ladles of stock to the rice. Stir while the rice absorbs the liquid. Keep on stirring and adding stock to the rice, letting the rice absorb the liquid before adding more. Don’t stop stirring. The rice needs to cook for about 20 minutes. It’s ready when it is mainly soft, but still has a slight bite to it.
5. Remove the risotto from the heat, mix in the Parmesan and butter, and season with salt and pepper.
6. Serve your mushroom risotto immediately with lots of extra Parmesan.
Top Tip: Leave out the foraged saffron milk caps and add ½ cup chopped black mushrooms instead
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
Leftover mushrooms from your forage? Use them in this savoury pap and mushroom tart.