This risotto is not a standard one, where you have to spend what feels like hours standing over the pan and adding a spoonful of water and then hoping that it will be absorbed. No to some extent this is a real ‘cheats’ risotto, but it is made all the more satisfying by being a recipe that you can use up some of your dried wild mushrooms, or simply use fresh mushrooms, then you bake it in the oven. It is also wonderfully creamy and yet is low fat, because it doesn’t have any cream or cheese. This also makes it an almost perfect dish for anyone you know who is food combining or following the Hay diet. (Although the evaporated milk in it isn’t ideal from this aspect, but it’s still reasonable!)
To serve two you will need:
½ oz or 10 g of dried porcini mushrooms (if using fresh, then use around 4 ozs)
8 oz or 225 g of fresh wild mushrooms (not porcini) finely chopped, according to preference
6 fl ozs (175 ml) of carnaroli rice
2 small onions, peeled and very finely chopped
7 fl oz or 200 ml of a nice dry white wine
7 fl oz or 200 ml of evaporated semi skimmed milk. Evaporated milk is sold in cans.
Salt and pepper to taste
If you are using dried mushrooms, then rinse them using a sieve and run cold water over them. The put them in an ovenproof bowl and pour around 1 pint or 375 ml of boiling water over them. Place the bowl on a work surface and leave for 30 minutes to let the mushrooms regain their moisture.
Put the onions and the white wine into a saucepan and bring to the boil. You should then let it simmer for about 25 minutes or so. At this point the white wine should have reduced and the onions should be very soft.
Remove the pan from the heat and quickly add in the fresh mushrooms. (If you re only using fresh mushrooms, you should add them all now). Stir the mixture well. Set the pan aside.
At this point you should heat your oven to gas mark 2, 300 ºF or 150º C.
Take some kitchen towel paper and line a sieve with it twice, to form a double layer. Then place the sieve over a bowl and strain the ‘dried’ mushrooms. Squeeze them down in the sieve to make sure you get as much liquid out as you can. Chop the mushrooms finely after they have been drained. Keep the liquid you strained off.
Put the rice into a baking dish, with the dried and fresh mushroom and onions., Season well and give it a good stir. Next, whisk the rice and the liquid you got from the dried mushrooms after they were soaked. (If using only fresh mushrooms, then add in about ½ pint of water to the milk). Pour the milk mixture over the rice and give it all a good stir.
The dish should now go into the oven for 20 minutes and does not need to be covered. After 20 minutes stir. If the mixture looks a little dry, then add in some more water. After another 10 minutes, stir again. Then after a final 15 minutes, it should be ready. If you like it very thick, then give it another 10 minutes or so: basically the longer you leave it in the oven, the thicker it will get.
Enjoy with a crisp, dry white wine!
You can find more video recipes for cooking wild mushrooms on TastyFood.TV
Buy one of these books on Identifying and Cooking Wild Mushrooms
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