Jump to Main ContentJump to Primary Navigation
Top

How to make mushroom risotto

HERO_Risotto.jpg

Apparently a perfect risotto flows like lava from a volcano. So, to make sure yours is right every time, we spoke to the chef behind the finest risotto we've ever tasted, Jack Foster from The Serpentine Bar & Kitchen. Here's his advice. Heed it.

Stock:

6 large field mushrooms

2 large white onions (roughly chopped)

1 bulb of garlic

1 large sprig of thyme

1.5L water

200ml dark soy sauce

200ml white wine

Risotto:

200g oyster mushrooms (torn thin)

200g chestnut mushrooms (washed + quartered)

4 finely diced banana shallots

2 cloves of garlic (peeled – de-germed & finely chopped)

1 litre field mushroom stock

350g Arborio risotto rice

10g finely chopped parsley

30g grated parmesan

20g shaved parmesan

20g butter

10ml olive oil

1 lemon

200ml white wine

Just follow this simple.

For the mushroom stock: Place all ingredients in a pan and bring to the boil then simmer for 30 min. Pass through a sieve and set to one side.

For the risotto: In a heavy based pan sweat the shallots, garlic and rice with the butter and olive oil add the white wine and cook until evaporated then add the warm stock ladle by ladle whilst constantly stirring, keeping full heat for approx 15 minutes until the rice is cooked with a soft bite to it.

While the base is working get a pan smoking hot with a touch of vegetable oil and hit it with the chestnut mushrooms, once they have colour add the oyster mushrooms and lightly season with salt. Add to the risotto when ready.

Finally, add the grated parmesan, parsley, a small knob of butter a few drops of lemon juice and season with salt but be careful as the soy sauce is salty.

To garnish: Shaved parmesan, rocket and if you really want to push the boat out shaved black truffle.

Related

bbq.jpg

How to make the best BBQ marinade

Chilli 48008.jpg

How to make the perfect chilli

burger3.jpg

How to make the perfect burger

More

Your veggie mates are probably getting drunk and eating meat

Know anyone who does this?

by Alex Finnis
21 Aug 2017

We asked burger experts to design the perfect patty for the apocalypse

May as well die happy - while eating a burg

by Chris Sayer
18 Aug 2017

You can get free chips delivered right to your desk today

It's easy, and anyone can do it

by Tom Victor
18 Aug 2017

The 50 best restaurants in the UK have been named

Prepare for some 10/10 food porn

by Tom Victor
17 Aug 2017

What your coffee order says about you

According to an actual barista

by Carl Anka
16 Aug 2017

Aldi’s £18 whisky has been crowned one of the best in the world

They're getting good at this booze thing

by Tom Victor
16 Aug 2017

All hail Nigel Slater, the Quiet King of Cookery

The dangerously sensual chef makes cooking seem like the most enjoyable thing in the world

by Josh Baines
15 Aug 2017

There's a very cynical reason behind why crisp packets are so noisy

God damn them

by Emily Reynolds
15 Aug 2017

Wetherspoon's have a new rule and you're *not* going to like it

What are we supposed to do now?

by Tom Victor
14 Aug 2017

This mobile bar will deliver gin to your house

A gin and tonic please, driver

by Gary Ogden
14 Aug 2017