Wild Mushroom Risotto with Thyme & Rocket | RecipeYum
It’s no secret – I adore mushrooms, particularly of the wild variety. This Wild Mushroom Risotto really lets their true flavour sing, enhanced with a mellow thyme-infused vegetable stock and topped with parmesan. Delicious!
This Wild Mushroom Risotto harks back to memories of my childhood. My family and I were lucky to live very close to a large expanse of forest and woods, which teamed with different mushrooms, all ready to be picked and enjoyed. We were also thankful for the woods due to our family of dogs and horses that needed regular exercise, but the free delicious mushrooms helped!
All good things must come to an end, however, While we were conservative in our picking, always leaving some mushrooms to ensure next year’s crop, others were not as thoughtful and the supply of mushrooms soon ran dry. This was particularly sore considering that the supply had included a healthy population of Chanterelles – a favourite mushroom variety of mine! Thus, I’ve chosen chanterelles for this risotto. Their meaty texture and nutty flavour make them perfect for a dish like this.
While I bought these mushrooms from a local market, if you do decide to pick your own wild mushrooms, please make sure you know what you’re doing. Some wild mushrooms are extremely poisonous – not the tone you want for your risotto! Be careful if you’re picking your own, bring a guide book or an expert, and play it safe.
When you choose right, however, wild mushrooms add the most wonderful nutty flavour to a dish. Perfection!
Thyme and mushrooms go hand in hand, which is why I’ve used it in this dish. Rather than adding it directly into the risotto, I infuse it into the broth for a more subtle flavour and aroma, along with some dried mushrooms. This enhances the flavour of the broth, giving it an extra mushroom kick and depth of flavour.
If you’re a fan of risotto and mushrooms, then you need to try out this recipe. It’s perfect for dinner parties, or just a quiet night in! It also doesn’t take too much time to put together, once your stock is ready to go. I just used a stock cube for this one, but you can (of course) use your own vegetable stock. In fact, I positively encourage it.
I’m was just lazy and hungry, and couldn’t manage the effort. Surprise, surprise.
This is great comfort food for any time of the year. So, get those mushrooms picked and sliced, your stock infusing, and your rice bubbling away in the pan. It’s time for risotto!
- 250g wild mushrooms (variety of choice)
- 1 tbsp + 1 tsp butter
- 100mls white wine
- 1/2 a white onion, finely diced
- 1 clove of garlic, minced
- 200g risotto rice
- 1 buillon stock cube
- Small handful of dried mushrooms
- 1 tsp dried thyme
- Sea salt
- Black Pepper
- Small handful parsley, finely chopped
- Squeeze of lemon juice
- Slice your mushrooms & sautée them in the 1 tbsp of butter and a little olive oil over a medium heat in a non-stick pan. Set them aside.
- To prepare the stock, soak the dried mushrooms & dried thyme in 600mls of boiling water. Add the stock cube and stir until it's dissolved. After the mushrooms and thyme have soaked for around 20 minutes, strain the stock into a bowl and set aside.
- Using the same pan, sweat the onions in a little olive oil over a medium heat until translucent. Add the garlic and cook for a further 2 minutes.
- Add the risotto rice, and fry it lightly for a few minutes until the rice starts to become translucent.
- Add the white wine, and simmer until it has reduced in volume by half.
- Ladle in some of the stock, and allow the rice to simmer until it has absorbed all the liquid, stirring regularly to promote a creamy texture.
- Continue to add stock by the ladle, allowing the rice to fully absorb the liquid before the next addition.
- Once the rice it looking plump and creamy, taste and add stock until cooked to your liking.
- Season with salt, black pepper, parmesan (to taste) and parsley (to taste).
- Add the mushrooms back in, with any juices, and stir to combine.
- If the rice is still a little undercooked, add a splash of water and cook until fully absorbed. Continue this until the rice is tender and fully cooked.
- When the rice is plump, tender, and creamy, stir through the remaining 1 tsp of butter, taste and add any additional seasoning, finishing it off with a small squeeze of lemon juice.
- Serve piping hot, topped with some fresh rocket and a good grating of parmesan cheese.
- I say season to taste with parmesan as some like their risotto cheesier than other. While I'll happily douse my risotto in a heap of parmesan, use a little less, or a different cheese, if you prefer!