Risotto Stuffed Mushrooms

Name: Risotto Stuffed Mushrooms
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 40 g dried porcini or dried mixed mushrooms; 1 tbsp. olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 400 mL vegetable stock; 100 g risotto rice; 15 g butter; 15 g Parmesan or vegetarian Italian-style hard cheese, finely grated; 24 chestnut mushrooms, ideally larger ones; 15 g dried white breadcrumbs; 1 tsp. dried parsley or finely chopped fresh

If you have it, a drizzle of truffle oil over the mushrooms just before serving would make a luxurious addition.

By Georgie D'Arcy ColesPublished: 09 November 2023

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Mike English

These stuffed mushrooms almost taste like arancini – but without the faff of deep frying. A wonderful side to any roast, they also make a moreish canapé, served just warm or at room temperature.

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

Ingredients

FOR THE RISOTTO

40 g dried porcini or dried mixed mushrooms
1 Tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400 ml vegetable stock
100 g risotto rice
15 g butter
15 g Parmesan or vegetarian Italian-style hard cheese, finely grated

FOR THE MUSHROOMS

24 chestnut mushrooms, ideally larger ones

FOR THE CRUMB

15 g dried white breadcrumbs
1 Tbsp. olive oil
15 g Parmesan or vegetarian Italian-style hard cheese, finely grated
1 tsp. dried parsley or finely chopped fresh

Directions

1. Step 1For the risotto, put the dried porcini/mixed mushrooms into a small heatproof bowl and cover with just-boiled water. Soak for 10min.
2. Step 2 Meanwhile, heat 1tbsp olive oil in a large pan over medium heat. Add the onion and cook for 10min, until softened. Drain the soaked mushrooms (reserving 200ml liquid) and chop. Add to the onion pan with the garlic and cook for 5min. Add the reserved soaking water to the stock.
3. Step 3 Stir the rice into the pan and cook for 2min. Add a ladleful of the stock and simmer, stirring, until all the liquid has been absorbed. Continue adding the stock, a ladleful at a time, until the rice is tender but still has a little bite (about 20min). You may not need to add all the stock.
4. Step 4Meanwhile, preheat oven to 190°C (170°C fan) mark 5. Discard the stems from the chestnut mushrooms and arrange gill-side up in a single layer in a large ovenproof serving dish. Cook in the oven for 10min, or until there’s no moisture left inside the mushrooms. Meanwhile, in a small bowl, mix the crumb ingredients with some seasoning.
5. Step 5When the risotto is ready, remove pan from heat and stir through the butter, cheese and plenty of seasoning. Spoon into the cooked mushrooms and sprinkle over the crumb mixture.
6. Step 6Return to the oven for 10min, or until golden and piping hot. Serve.