Wild Mushroom Risotto Recipe by Keenan Blake
6 cups chicken stock
3 tablespoons olive oil
2 cups water
150g portobello mushrooms or wild mushrooms
dried porcini mushrooms, a hand full
2 shallots, diced
2 cloves of garlic, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
In a small saucepan add the dried porcini mushrooms and 2 cups water. Bring to a simmer until water untils a rich brown colour by the mushrooms. Remove from the stove and set a side. In another saucepan add the chicken stock and bring to a boil. Once its to the boil, remove from the stove and set side. In a paella pan or a big saucepan add the olive oil, garlic and shallots. Fry for 5 mins. Add risotto rice and fry until its lightly golden brown. Add the white wine, stirring constantly until the wine is fully absorbed. Add 1 cup chicken stock to the rice, and stir until the stock is absorbed. Continue adding broth 1 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 25 to 30 mins. Remove the dried mushrooms and add the liquid to the rice. While you doing that chop the dried mushrooms and the wild mushrooms and fry it with the butter until cooked. Add to the risotto and mix. Cook for another 8 to 10 mins or until the rice is soft, but still has a bite to it. Make sure that the risotto is not to dry, it needs to have a creamy texture. Ganish with chives and season with black pepper.
