Mixed Mushroom Risotto

A slow, stirred risotto that lets oyster and shiitake mushrooms do the talking. Brown half the mushrooms hard for flavour, fold the rest through at the end for texture.

Serves 4 · Prep 15 min · Cook 35 min · Mushrooms 400 g mixed oyster & shiitake

You'll need

• 400 g mixed oyster and shiitake mushrooms, torn or sliced
• 1.2 L hot chicken or vegetable stock
• 60 g butter, divided
• 2 tbsp olive oil
• 1 brown onion, finely diced
• 2 cloves garlic, finely chopped
• 330 g arborio or carnaroli rice
• 125 ml dry white wine
• 4 sprigs thyme, leaves picked
• 50 g parmesan, finely grated, plus extra to serve
• Salt, pepper and a squeeze of lemon

Method

1. Keep the stock at a gentle simmer in a saucepan on the back of the stove.
2. Heat 1 tbsp oil in a wide pan over high heat. Add half the mushrooms in a single layer and leave them alone for 3 minutes until deeply browned. Add 15 g butter, toss, season and set aside.
3. Lower the heat to medium. Add the remaining oil and 15 g butter, then the onion and a pinch of salt. Cook for 6–8 minutes until soft and sweet, then add the garlic and the rest of the mushrooms for 2 minutes.
4. Add the rice and stir for 2 minutes until the grains turn glassy at the edges. Pour in the wine and stir until absorbed.
5. Add a ladle of hot stock and stir until almost absorbed. Repeat, a ladle at a time, for 18–20 minutes until the rice is tender with a slight bite and the risotto flows like lava.
6. Off the heat, beat in the remaining butter, the parmesan and thyme. Fold through the browned mushrooms, check the seasoning and add a squeeze of lemon. Rest for 2 minutes, then serve with extra parmesan.

From the grow room

Save shiitake stems in the freezer and simmer them in your stock for 20 minutes before you start. Strain, and you've got instant extra depth.