200 g risotto rice
20 g dried porcini
400 g oyster mushrooms or mixed wild mushrooms
1 vegetable stock cube
1 clove garlic
1 small bunch flat leaf parsley
50 g grated Parmesan
30 g butter
4 tablespoons olive oil
100 ml white wine
salt and freshly ground black pepper
Finely chop the shallot and garlic. Dissolve the stock cube in 750 ml hot water and keep warm in a pan set over a low heat. Soak the dried porcini for about 10 minutes in warm water and save the soaking liquid. Finely chop the parsley.
Heat a heavy-based pan over medium heat with 2 tablespoons olive oil. Add the shallot and sweat for 2 minutes. Add the garlic and fry for a further 1 minute. Add the risotto rice and fry until it begins to turn opaque. Add 100 ml white wine and cook gently until it has been absorbed by the rice.
Roughly chop the porcini and add to the rice. Add a little stock together with the porcini liquid. Allow the rice to absorb all the liquid before you add the next ladle of stock. Stir gently and often so that the rice doesn’t stick
Tear the oyster mushrooms or clean and roughly chop the mixed wild mushrooms if using. Heat a grill pan over medium heat with 2 tablespoons olive oil and grill for about 5 minutes until golden. Season with salt and pepper.
The risotto is cooked when it’s tender but with a bite. Remove from the heat and stand for 2 minutes. Add 30 g butter and ¾ of the Parmesan, salt, pepper and parsley.
Spoon the risotto into serving bowls, laying the grilled mushrooms on top. Sprinkle with the remaining Parmesan and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.