Mushroom Risotto Recipe and Eat Ate Book Giveaway.

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Mushroom Risotto

Serves 4

1.25 litres chicken or vegetable stock, or water

60 ml olive oil

75 g butter, plus an extra knob

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped pinch of dried chilli flakes (optional)

2 garlic cloves, finely chopped

200 g Swiss brown mushrooms, halved or quartered

150 g oyster mushrooms, halved

300 g carnaroli rice

60 ml vermouth

100 g enoki mushrooms, ends trimmed

1 medium bunch parsley, finely chopped

3 thyme sprigs, leaves picked zest and juice of 1 lemon

1 cup grated grana padano, plus extra to serve

salt and freshly ground black pepper

Pour the stock or water into a saucepan and bring to a simmer. Meanwhile, heat the oil and

butter in a second heavy-based saucepan. Add the onion, carrot, celery and chilli (if using)

and cook until the onion is translucent. Add the garlic and cook for 30 seconds without

browning. Add the Swiss brown and oyster mushrooms and cook gently, stirring occasionally,

until they start to turn golden brown. Add the rice and continue stirring for 2 minutes. Add the

vermouth and stir until it evaporates, then add a ladleful of the simmering stock and stir until

absorbed. Keep adding liquid gradually in this way for 15–18 minutes.

Taste the risotto – the rice should be firm to the bite. If you prefer, cook for another 3–5

minutes, but no more, until the rice is tender in the middle but not completely soft.

Remove the risotto from the heat and add the enoki mushrooms, parsley, thyme, lemon

zest and juice, grana padano and extra knob of butter. Season with salt and pepper. Stir the

ingredients through and then cover and rest for 2 minutes. Serve in warm bowls with extra

grana padano on top.

From Eat Ate. Published by Chronicle Books. Copyright @ 2009 by Guy Mirabella. All rights reserved. Reprinted by permission of Chronicle Books.

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