Risotto with Mushrooms

All Year

And on the 8th day he remembered he had forgotten to create food. So he quickly created something so simple, so tasty, so fulfilling that he knew people would still enjoy it, many, many years later. He called it Risotto.

Risotto is simple and straightforward because you only need the right ingredients and a bit of time (34 minutes to be exact).

Risotto is too simple so you may be tempted to add ingredients, create luxurious variations. Please don’t. It will only ruin the lovely taste of the rice, the butter, the stock and the Parmesan cheese.

Risotto is so tasty but given we’re always too busy our supermarkets offer risotto that cooks quickly and can be served in under 10 minutes.
Never rush a risotto and by the way, what is so important that you don’t have 34 minutes to cook your own lovely, genuine, risotto? Why would quick be better than tasty?

Risotto with mushrooms is a combination of rice, butter, olive oil, shallot, stock, mushrooms and Parmesan cheese. Don’t try rice with an additional flavour. You will not taste cèpes but a series of nasty E numbers. Just look at the package! It will probably contain 0,01% of cèpes.

We use the beautiful Carnaroli rice, superfine quality, produced by Acquerello. It doesn’t come cheap (we pay € 11,95 per kilo) but why would you not treat yourself to the best risotto rice? It has all the right qualities and the taste is outstanding.

We enjoyed our Risotto with a glass of Soave. Some acidity, touch of bitterness, nicely balanced with the butter and the cheese. It’s light and fruity; it elevates the risotto.

Here is what you need:

  • 100 grams of Acquerello rice
  • 1 Shallot
  • Butter
  • Olive Oil
  • 100 gram of Cèpes
  • 100 gram of ShiiTake
  • 200 gram of mushrooms, for instance White Button Mushroom or Portabella
  • Chicken Stock
  • Parmesan Cheese

Peel and chop the shallot. Add butter and olive oil to the pan and glaze the shallot. In parallel clean and slice the various mushrooms. Feel free to use other mushrooms as well. We think the ShiiTake is an important one because it adds depth to the taste. Bring the stock to a boil.
After 5 minutes add the mushrooms to the pan and fry gently for 5 minutes.
Add the rice to the pan and coat the rice for 2 minutes.
Start adding the stock, spoon by spoon and stir the rice frequently. When using Acquerello rice it takes 18 minutes. Check the rice. When okay, transfer the pan to the kitchen counter top and leave to rest for 2 minutes.
Add chunks of butter, stir, add a bit more butter and the grated Parmesan cheese. Stir, a bit of black pepper, add more butter or Parmesan cheese if so required. Serve immediately.