Leek, mushroom and thyme risotto

AT A GLANCE

  • Serves 4 people

Few dishes are more comforting than risotto. Leek, mushroom and thyme is a classic combination, and dried wild mushrooms really make this dish sing.

  • 25 gm dried wild mushroom pieces
  • 1.5 litres (6 cups) hot chicken stock
  • 80 ml (⅓ cup) olive oil
  • 120 gm butter, diced
  • 500 gm portobello mushrooms, thickly sliced
  • 1 leek (white and pale green parts only), halved and thinly sliced
  • 4 garlic cloves, finely chopped
  • 400 gm (2 cups) carnaroli rice
  • 1 tbsp thyme
  • 125 ml (½ cup) dry white wine
  • 120 gm mascarpone
  • 50 gm (⅔ cup) parmesan, finely grated, plus extra to serve
  • Finely grated rind of 1 lemon
01   Soak dried mushroom pieces in 250ml hot stock in a bowl until soft (8-10 minutes), then pour into remaining stock.
02   Heat 60ml olive oil and 20gm butter in a large frying pan over medium-high heat until butter foams, add portobello mushrooms and fry until tender and golden brown (2-3 minutes).
03   Heat remaining olive oil and 40gm butter in a wide saucepan over medium heat, add leek and garlic, and sauté until translucent (5-6 minutes). Stir in rice and thyme to coat in oil and lightly toast, then add wine and stir until almost evaporated (1-2 minutes). Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next, until rice is al dente (15-18 minutes; you may not need all the stock). Season to taste, stir in mascarpone, parmesan, lemon rind, remaining butter and two-thirds of the portobello mushrooms. Serve topped with remaining mushrooms and extra parmesan.

Topics:

RICE, MUSHROOMS, MAIN, WINTER, RISOTTO

Recipe:

MAX ADEY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

July 2017

July 2017

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