FYFrom Yiayia's FridgePrivate cookbook
Cookbook image from PDF page 38

Sides

Wild Mushroom Risotto

Ριζότο με Άγρια Μανιτάρια

Serves 4 peoplePrep 15 minutesCook 40 minutesPDF p. 38, 39

This mushroom risotto has a secret ingredient. Found under a tree, on the side of the road, scattered across the fields of an old golf course. Yes, it’s what we’re all thinking — wild pine mushrooms. If you’re as skilled of a mushroom hunter as Jim, Caitlin or Matt, you can source your own. But if you’re not, they can be purchased at a farmers markets or seasonal mushroom suppliers found at markets. The bright orange colour of the mushrooms carries through the risotto, making it a brilliant orange yellow colour while adding a depth of flavour and texture.

Main

Ingredients

  • Ριζότο με Aγρια Mανιτάρια
  • 4 medium sized pine mushrooms, cut
  • roughly into 2cm slices
  • 150g of salted butter
  • 1.5 teaspoons of olive oil
  • ½ large onion, diced
  • 1-2 cloves / 1 teaspoon minced garlic
  • 4 button mushrooms, cut roughly into
  • 2cm slices
  • 2 chicken thigh fillets, sliced into strips
  • ½ teaspoon thyme
  • ½ teaspoon cracked pepper
  • 1 cup of dry white wine
  • 1l - 2l of chicken stock
  • 2 cups of arborio rice
  • Salt to taste
  • 100g butter
  • Parsley or chili to garnish

Method

  1. If you're using wild pine mushrooms, cut them into strips and blanch them for 30 seconds in boiling, salty water. This is to ensure your wild mushrooms are clean. If you don’t have pine mushrooms, you can use any other kind of mushroom, but it won’t have the same depth of flavour
  2. Heat a large pan over a medium heat and add butter and olive oil
  3. After one minute, add onion and garlic. Cook until onion is translucent
  4. Turn the heat up and add pine mushrooms. Cook for a few minutes until they brown up. You can add some extra oil here to help them get that colour
  5. Add button mushrooms and stir through, cooking for a few minutes
  6. Add chicken thighs and cook until browned, but not cooked all the way through
  7. Add in thyme and cracked paper, mixing thoroughly
  8. Add dry white wine. Boil for approx 1 min so that the alcohol evaporates off
  9. Push the mushrooms and chicken to one side of the pan to make room for the rice. Throw the rice in and cook it in the juices for 1-2 minutes
  10. Bring everything back together, mixing lightly to incorporate the rice, mushrooms and chicken
  11. Begin to slowly add in chicken stock. Add 1 litre (4 cups) to begin with until it's mostly absorbed, then add another ½ litre (2 cups). Keep stirring while adding more stock as needed. Add salt to taste, but be careful because the stock is already salty
  12. After about 20 minutes, ensure everything is cooked through, including the rice. Add butter and stir through carefully, making sure not to mash the rice. The risotto texture should be liquidy, not dry
  13. When finished, garnish with chopped parsley or chili flakes