Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 15 g (1/2oz) dried wild mushrooms; 2tbsp olive oil; 1 small leek, finely sliced; 1 garlic clove, crushed; 400 g (14oz) risotto rice; 150 mL (5fl oz) Noilly; Prat vermouth or dry white wine; 1.6 L (2 3/4 pints) hot vegetable stock; 125 g (4oz) fresh mushrooms, such as crimini and portabellini; 1/2 tbsp each freshly chopped sage and curly parsley; 75 g (3oz) taleggio or gruyère (vegetarian), cubed; Extra virgin olive oil for drizzling

Tuck into this simple but special vegetarian risotto

By The GH Kitchen TeamPublished: 22 January 2010

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Preparation Notes: Plus soaking

Cooking Notes: about

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Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Ingredients

15 g (1/2oz) dried wild mushrooms
2tbsp olive oil
1 small leek, finely sliced
1 garlic clove, crushed
400 g (14oz) risotto rice
150 ml (5fl oz) Noilly
Prat vermouth or dry white wine
1.6 l (2 3/4 pints) hot vegetable stock

For the garnish

125 g (4oz) fresh mushrooms, such as crimini and portabellini
1/2 tbsp each freshly chopped sage and curly parsley
75 g (3oz) taleggio or gruyère (vegetarian), cubed
Extra virgin olive oil for drizzling

Directions

1. Step 1
  Put dried mushrooms into a bowl. Add 250ml (9fl oz) boiling water and soak for 20min. Strain mushrooms, reserving 150ml (5fl oz) of the soaking liquor, then roughly chop.
2. Step 2
  Heat half the oil in a large pan and gently fry the leek for 10min until softened. Add the garlic and fry for 1min. Add rice and cook for 1min, stirring well.
3. Step 3
  Pour in the Noilly Prat or wine and simmer until evaporated. Then add the mushroom liquor and cook until absorbed. Add the dried mushrooms, then add a ladleful of stock and simmer until the liquid has been absorbed. Continue adding the stock, ladleful by ladleful, stirring continuously until the risotto is cooked - 15-20min.
4. Step 4
  For the garnish, roughly chop the fresh mushrooms, keeping any smaller ones whole. Heat the remaining oil in a small pan and briskly fry the mushrooms until golden and cooked through. Stir three-quarters of the herbs into the risotto, check the seasoning, then divide among four shallow bowls. Garnish with the mushrooms, cheese and remaining herbs. Drizzle with extra virgin olive oil.

Per Serving:

Calories: 582
Total carbs: 77 g
Sugars: 1 g
Total fat: 19 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time