Aldo Zilli’s Mixed Mushroom Risotto

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 2 Reviews

Recipe by Aldo Zilli
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 40g butter
  • 1 small onion, finely chopped
  • 300g risotto rice
  • 1 fresh sprig of rosemary, finely chopped
  • 150ml dry white wine
  • 1.25 litres hot vegetable stock
  • 2 tbsp olive oil
  • 350g mushrooms such as baby button, chestnut or closed cup
  • 100g ‘exotic’ mushrooms such as shiitake, oyster or buna-shimeji
  • salt and freshly ground black pepper
  • vegetarian Parmesan-style cheese to serve
  • 3 tbsp chopped fresh chives

How To Cook

  1. Melt 25g of the butter in a large pan, add the onions and sauté over a gentle heat for three minutes or until soft but not coloured. Stir in the rice and rosemary, then cook for two minutes, stirring to coat the grains in butter.
  2. Add the wine, and cook, stirring, until it has been absorbed by the rice. Next add a ladle of hot stock, and cook, stirring occasionally until this has been absorbed. Repeat until you have just one ladle of stock left - this takes about 15 minutes.
  3. Meanwhile, heat a frying pan, add the oil and add the button, crimini or closed cup mushrooms, saute over a high heat for five minutes or until pale golden. Stir in the remaining mushrooms and sauté for two more minutes until they are browned. Set aside.
  4. Add the last of the stock and the mushrooms to the rice and cook until most of the liquid has been absorbed. Stir in remaining butter and chives, then season to taste. Serve with the Parmesan-style cheese and extra freshly ground black pepper.

Comments

2 people have helped to review this recipe. Thank you!

Posted by Claire34 on January 23, 2012

Aldo ... my veggie hero!  this is a really lovely risotto, made it with pearl barley instead of the rice, very nice :o)

Posted by yic147 on February 9, 2012

Tried this last night - absolutely beautiful. Couldn’t quite believe I’d made this myself!!

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Aldo Zilli’s Mixed Mushroom Risotto
  • Recipe by Aldo Zilli
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 40g butter
  • 1 small onion, finely chopped
  • 300g risotto rice
  • 1 fresh sprig of rosemary, finely chopped
  • 150ml dry white wine
  • 1.25 litres hot vegetable stock
  • 2 tbsp olive oil
  • 350g mushrooms such as baby button, chestnut or closed cup
  • 100g ‘exotic’ mushrooms such as shiitake, oyster or buna-shimeji
  • salt and freshly ground black pepper
  • vegetarian Parmesan-style cheese to serve
  • 3 tbsp chopped fresh chives
    How to Cook
  1. Melt 25g of the butter in a large pan, add the onions and sauté over a gentle heat for three minutes or until soft but not coloured. Stir in the rice and rosemary, then cook for two minutes, stirring to coat the grains in butter.
  2. Add the wine, and cook, stirring, until it has been absorbed by the rice. Next add a ladle of hot stock, and cook, stirring occasionally until this has been absorbed. Repeat until you have just one ladle of stock left - this takes about 15 minutes.
  3. Meanwhile, heat a frying pan, add the oil and add the button, crimini or closed cup mushrooms, saute over a high heat for five minutes or until pale golden. Stir in the remaining mushrooms and sauté for two more minutes until they are browned. Set aside.
  4. Add the last of the stock and the mushrooms to the rice and cook until most of the liquid has been absorbed. Stir in remaining butter and chives, then season to taste. Serve with the Parmesan-style cheese and extra freshly ground black pepper.
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