Mushroom risotto recipe
To drink: A red Burgundy or new world Pinot Noir made in a classic French style will go perfectly with this mushroom risotto recipe, or a full, dry, not too fruity or sharp white, such as white Burgundy or other fine Chardonnay: Domaine Cordier Mâcon aux Bois D'Allier 2011, £11.95, The Wine Society (01438 741177).
From the October 2013 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Yuki Sugiura; food preparation & styling by Louisa Carter; wine recommendations by Joanna Simon; table styling by Alexander Breeze.
Yield
Serves 6
Ingredients
You can use fresh or dried mushrooms for this mushroom risotto recipe. Fresh ceps and chanterelles (also known as girolles) can be found in some delicatessens and vegetable shops. Many supermarkets sell dried mushrooms, including good ceps and mixed wild mushrooms. The quantities below are for a light first course, but if you'd like to serve it for lunch, increase the ingredients by half and serve with a fennel and red-chicory salad.
Method
Step 1
If using fresh wild mushrooms, trim the stems and wipe clean with a damp cloth. Thickly slice any ceps and rip large chanterelles (girolles) into smaller pieces. Warm the stock in a saucepan.
Step 2
If using dried mushrooms, rinse them, put the stock into a saucepan and bring it to the boil, then turn off the heat and add the mushrooms.
Step 3
Set a wide saucepan over a medium heat. Add the olive oil, followed by the diced bacon. Fry briskly for about 3 minutes, or until it begins to colour; then reduce the heat to low. Add the diced shallots and butter. Fry gently for 5 minutes, or until soft and golden.
Step 4
Add the prepared fresh mushrooms to the shallots, increase the heat slightly and then fry briskly for 5 minutes, or until just cooked. Mix in the rice and cook for 2 minutes. If using dried mushrooms, remove them from the stock with a slotted spoon and add after you've fried the rice.
Step 5
Stir in the wine. As soon as it has reduced to a few tablespoons, mix in 2-3 ladles of hot stock with a little seasoning. Stir regularly, gradually adding more stock as the simmering stock is absorbed. After about 25 minutes, you should have a slightly liquid, fluffy risotto with rice that is al dente. Stir in the Parmesan, adjust the seasoning to taste and serve immediately with extra Parmesan.
