This mushroom risotto follows the form of my Cauliflower risotto and Crab Risotto. Mainly making a mushroom flavoured stock and veloute which are used to cook and enhance the risotto respectively. I used some dried morel mushrooms. I believe these are an excellent reconstituted mushroom, not like the porcinis which end up tasting like rubber.
The dish is so simple to make, but still delivering on wow factor. It is finished off with a parmesan crisp and artichokes. Even your hardiest meat eater will want seconds of this.[purerecipe]
- 30g Dried Mushrooms
- 20g Dried Morels
- 250ml Whole Milk
- 100ml Cream
- 300g Carnaroli RIce
- 2, finely chopped Shallots
- 1 Tbsp, chopped Parsley
- 2 Cloves Garlic
- 150ml White Wine
- 75g, grated. Parmesan
- 8 Halves in oil, drained Artichokes
- Pour 1 litre of boiling water over the dried mushrooms. Leave for at least 30 mins. Place the morels in the milk and let infuse for an hour.
- Remove all of the mushrooms from their liquid. Add the (water) mushrooms to the milk and puree. Keep the morels aside. Add a little cream to the milk until it's double cream consistency.
- Make a normal risotto by sweating the shallot and garlic for 5-6 minutes. Turn up the heat, add the rice, stir for a minute. Add the wine, let it boil down. Then add the morels and mushroom stock in thirds. Cook for 18 minutes. Season to taste with salt and pepper.
- While it is cooking, make rounds of grated parmesan and cook for 8-10 minutes at 180°c. Remove and let cool, they will harden as they cool.
- After about 15 minutes, caramelise the artichokes in frying pan on one side only.
- Once the risotto is cooked, add some of the other mushroom cream to help loosen it. Add the chopped parsley and some extra grated parmesan.