Wild Mushroom Risotto Recipe.
Everyone knows that a well-made risotto is the best kind of comfort food there is.
With Michael Caines’ wild mushroom risotto recipe, you’ll be able to enjoy a restaurant-quality meal from the comfort of your own home. This recipe comfortably serves 4 as a starter, but with fish or poultry added in, it can work as a tasty main course too.
Did you also know that October is the season for wild mushroom hunting? Why not get ahead of the game and add this delicious dish to your recipe list for the autumn season. Take a look at the full recipe on how to make Michael’s signature risotto below.
2 tablespoons olive oil
50g onion – chopped
1 clove of garlic
200g wild mushrooms (washed and cut into small pieces)
Salt and freshly ground black pepper
200g Vialone Nano or Carnaroli risotto rice
100ml wine (we recommend Sauvignon Blanc or another white wine)
200ml warm chicken stock
Heat the olive oil in a heavy-based pan, then add the onion, garlic, wild mushrooms and a pinch of salt. Cook gently until the onion is transparent and soft. Now add the rice and continue to cook, stirring until it is too hot to touch.
Add the white wine and reduce to nothing, then start to add the warm stock a little at a time, stirring constantly. Cook for 18 minutes starting from adding the wine and continuing to add the stock and water gradually, then remove from the pan and leave to cool on a tray.
To finish, heat a few tablespoons of water and add the risotto. You may need to add more water to achieve the required texture. Then add the freshly grated Parmesan, butter, olive oil and chopped chives, stirring vigorously on a low heat for about 3 minutes until warmed through. Season with salt and pepper.
Pan-fry the mushrooms in a little butter or olive oil and season with salt and pepper. Spoon the risotto into your serving bowls, sprinkle the mushrooms on top and finish with more freshly grated Parmesan and a drizzle of olive oil.
Note: For a vegetarian option, use water or mushroom stock instead of chicken stock. If you are using dried mushrooms, you will need to reconstitute them by soaking them in cold water. Keep the mushroom water and use this for the stock in the place of plain water.
If you don’t fancy cooking or want a night off from doing the dishes, why not book in for dinner at The Cove? Just a stone’s throw from Falmouth, the restaurant offers unrivalled views across the stunning Cornish coastline. Whether you fancy an indulgent evening meal or a light bite for lunch, you’ll be spoiled for choice by the wide variety of dishes on the menu.