Mushroom risotto with garlic, thyme and parsley
Not Too Tricky
serves 6
About the recipe
The nice thing about mushroom risotto is that you can use just one or a mixture of your favourite mushrooms. The supermarkets now have such a good selection of fresh mushrooms: field, oysters, shitake, chestnut, pieds de mouton, girolles, chanterelles and blewits. I try not to wash mushrooms, as they soak up the water (which you don't want) and the mushrooms end up being boiled. Just gently brush off any dirt or dust with a pastry brush or a tea-towel. You can make a good risotto with dried mushrooms; dried porcini are very good and reconstitute easily.
The Naked Chef, p175
Ingredients
basic risotto recipe (see page 170), using chicken or vegetable stock
225g/9oz mushrooms (one type, or a mixture)
3 tablespoons olive oil
1 small handful of thyme, picked and chopped
1 clove of garlic, finely chopped
salt and freshly ground black pepper
1 handful of parsley, roughly chopped
1 pinch of chilli powder
a squeeze of lemon juice
Method
For the full recipe, head to page 175 of The Naked Chef.
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