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

Comments

More

A vegan fried chicken shop just opened in London

A beautiful contradiction

by Emily Badiozzaman
17 Jan 2017

Greggs is launching a delivery service in London

See, 2017 is better than last year already

by Dave Fawbert
17 Jan 2017

Luxury cheese and crisp sandwiches made by London's best chefs

Overhaul the laziest of lunchtime treats with help from five of London’s greatest chefs

by Chris Sayer
11 Jan 2017

There’s a new Oreo Creme Egg and people are losing their minds

Still your beating heart

by Emily Badiozzaman
11 Jan 2017

Finally, there's now a beer made for drinking in the shower

Aptly named Shower Beer

by Emily Badiozzaman
10 Jan 2017

10 of the greatest meat-free recipes

Dry January doesn't apply to your palate too

by Emily Badiozzaman
05 Jan 2017

Hangover-free detox beer is here to save you from dry January

The brewery says it's a perfect post-gym drink, too

by Chris Sayer
04 Jan 2017

The 20 coolest restaurants in Liverpool

01 Jan 2017

The 20 coolest restaurants in Brighton

From cutting edge, fine dining establishments to retro tea rooms, and everything in between, we’ve got you covered

by Jim Butler
23 Dec 2016

The 20 coolest restaurants in Newcastle

The finest eateries the Toon has to offer

by Paddy Maddison
22 Dec 2016