26 Sep 2013

Wild Mushroom and Goat's Cheese Risotto with Truffle and Porcini Butter

As I mentioned in my previous post about the Sheffield Food Festival, I bought a gourmet selection of mushrooms and some truffle and porcini butter from a gorgeous stall with the intention of using it for our anniversary dinner.  We ended up making a wild mushroom risotto with the butter and some goat's cheese.

I find it a lot easier to write accurately about sweet recipes as I have to be a lot more precise.  Savoury recipes on the other hand, I am a little bit more hap hazard.  I will however do my best to describe what I did to make this.  Also it is important to know that I made too much for two people, as is often the case, so this would probably serve three to four people or two over two days.

What you will need:

1 tbsp olive oil
2 small pink onions, roughly chopped
1 tsp garlic purée
270g arborio rice
1 litre vegetable stock
1 tsp thyme
2 tsp parsley (save 1 tsp to serve)
150g field mushrooms, sliced
1 large flat mushroom, sliced
75g truffle and porcini mushroom butter (normal butter will work fine too)
Salt and Black pepper to taste
A selection of wild and exotic mushrooms
Approx. 50g goat's cheese


1.  Soften the onions in the olive oil over a medium heat.  Add the arborio rice, garlic purée and dried and fresh thyme and some dried parsley. 

2.  Fry off the rice a little and then gradually add a ladle at a time of hot vegetable stock, letting it be absorbed in between over a medium to low heat.

3.  When you have used about 3/4 of the stock, add the roughly sliced field mushrooms and the large flat mushroom. Let this cook as you add the rest of the stock.  Once it has all been absorbed and the rice is soft, add two thirds of the butter and mix it in.  Finally season to taste.  Pop the lid on and set it aside.

4.  Heat the rest of the butter in a frying pan and then add the mix of mushrooms.  Fry until soft and golden.

5.  Serve the risotto with the mushrooms on top, some crumbled goat's cheese and a sprinkling of dried parsley.

We also made chocolate fondants for dessert and served them with some mixed berries and icing sugar.  You can find the recipe we used here.

The meal was really delicious and was fun using ingredients that we wouldn't usually use in day to day cooking.  It was also pretty simple which made for zero stress on a day when we wanted things to be chilled out and Sorry for the quality of the photos, but unfortunately it got too dark to use natural light so I've tried to fix the white balance as best I can.Have a great day!


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