This recipe is starts with the Basic Risotto Recipe and builds off of it, so you’re going to want to familiarize yourself with that recipe before you read through this one.
Note, the great thing about this recipe is that you can really use any kind of mushroom you like. Just make sure not to wash them, as they soak up the water (which you don’t want)! Gently brush off any dirt with a pastry brush or dish towel.
And don’t turn up your nose at dried mushrooms, either!
|1||Basic risotto recipe|
|9 oz||Fresh mushrooms (one type or a mixture), sliced or torn|
|3 T||Olive oil|
|Small handful||Fresh thyme, chopped|
|1 clove||Garlic, finely chopped|
|1 handful||Parsley, roughly chopped (optional)|
|1 pinch||Chili powder|
Note, in this recipe, you’ll be searing mushrooms in a very hot pan. You’ll want to do this work in 2-3 batches so you don’t crowd the pan. You’ll also want a very good vent fan as this can produce a bit of smoke…
- In a hot pan1, heat one tablespoon of olive oil until just smoking.
- Add mushrooms and some of the thyme.
- Cook for 1 minute, toss, then add some garlic and a pinch of salt.
- Cook for another minute or two until softened and browning.
- Add parsley, small pinch of chili powder, squeeze of lemon, and some fresh cracked pepper.
- Toss, season to taste.
- Let cool, then chop half of the cooked mushrooms.
- At basic recipe stage 2 (after the vermouth has been added, before adding the first ladle of stock), add the chopped mushrooms.
- Add the remainder at stage 3.
I strongly recommend cast iron or stainless steel for this, as operating a non-stick pan at very hot temperatures is bad for the pan and results in dangerous fumes that can injure or kill household pets. ↩
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