‘Although mushrooms feel at home with grassy herbs such as tarragon and parsley, the woody herbs are their true kindred spirit. The piney, smokey flavour of thyme makes a harmonious match with the thick, earthy flavour of mushrooms.’
-Nikki Segnit, The Flavour Thesaurus.
We’ve got two mushroom risotto recipes on this site, one that we’ve brightened up with lemon juice and fresh parsley, and this one. This one is decidedly autumnal, and is at home more than ever with a scattering of toasted walnuts.
- 250g Aborio rice
- 500ml of The Stock Merchant Mushroom Stock
- 125g of dry white wine
- 1 onion, finely chopped
- 1 clove of garlic, minced
- a handful of thyme
- A few sprigs of rosemary
- 1/2 cup of Parmesan Cheese, grated or shaved
- two big handfuls of wild mushrooms (shiitake, Swiss Brown, oyster), cleaned and sliced
- 1 tablespoons of Pepe Saya Butter (Australia’s best cultured butter)
- Olive oil
- Heat the stock in a pot and keep on a low simmer. Heat the oil in another heavy based pan, and sweat the onion and garlic until translucent. Toss the herbs in, reserving some to garnish. Add the rice and toss around to coat. Stir in the wine until all the liquid has been absorbed. Pour the stock in, allowing each ladle to fully absorb before adding the next. Stir continuously.
- Grill the wild mushrooms using a griddle pan, ensuring they are a nice brown toasted colour. Stir half into the risotto.
- Take the risotto off the heat and make sure the rice is soft, there should only be a very slight bite. Check seasoning, add more to taste and add parmesan and butter.
- Top the risotto with the remaining mushrooms, a drizzle of olive oil and extra Parmesan cheese and herbs.