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Mushroom risotto with crisp shiitake mushrooms

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the mushroom risotto

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 leek, diced
  • 300g/10½oz wild mushrooms, including shiitake, roughly chopped
  • 300g/10½oz arborio rice
  • 1 Parmesan rind, plus 50g/1¾oz Parmesan, grated
  • 150ml/5fl oz white wine
  • 500ml/18fl oz hot chicken stock
  • 20g/¾oz unsalted butter
  • 1 tbsp mascarpone
  • salt and freshly ground black pepper

For the crisp shiitake mushrooms

  • 100g/3½oz plain flour
  • 100g/3½oz fresh shiitake mushrooms
  • 25g/1oz unsalted butter
  • 6 sage leaves

To serve

  • 75g/2⅔oz Parmesan, grated

Method

  1. Heat the olive oil in a deep, heavy-based frying pan and gently fry the onions, garlic, thyme and leek until soft. Add the mushrooms and cook for 3-4 minutes until softened and lightly caramelised.

  2. Add the rice and Parmesan rind and cook for 5 minutes, then pour in the wine. Simmer, stirring, until the liquid has been absorbed.

  3. Gradually add ladlefuls of the hot stock, stirring constantly, until the rice is tender but has a slight bite. Only add the next ladleful of stock when the previous one has been absorbed.

  4. Meanwhile, make the crisp shiitake mushrooms. Tip the flour into a wide, shallow bowl and season generously with salt and pepper. Dip the shiitake mushrooms into the flour to coat evenly. Heat the butter in a frying pan, then fry the mushrooms with the sage leaves until crisp. Drain on a paper-lined plate.

  5. Stir the butter, mascarpone and Parmesan into the risotto. Season to taste.

  6. To serve, spoon the risotto into two bowls, discarding the Parmesan rind. Top with the crispy shiitake and sage leaves and sprinkle over more Parmesan.

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