Wild Mushroom Rissoto

Ριζότο με Αγρια Μανιτάρια

Serves:
4 people
Prep time:
15 minutes
Cook time:
40 minutes

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 thinkin— 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. 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.

Ingredients

  • 4 medium sized pine mushrooms
  • 150g of salted butter
  • 1.5 teaspoon of olive oil
  • ½ large onion, diced
  • 1-2 cloves / 1 teaspoon minced garlic
  • 4 button mushrooms
  • 2 chicken thigh fillets, cubed
  • ½ teaspoon thyme
  • ½ teaspoon cracked pepper
  • Dry white wine
  • 1l - 2l of chicken stock
  • 2 cups of arborio rice
  • Salt to taste
  • Parsley or chili to garnish

Method

Tap, click or hover over a highlighted ingredient to see its quantity.

  1. If you're using wild , 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 up and in a pan. After a minute, turn the heat down to medium
  3. Saute an until translucent and add
  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 and stir through, cooking for a few minutes
  6. Add chicken and cook until browned
  7. Add in and cracked paper, mixing thoroughly
  8. Add . Boil for approx 1 min so that the alcohol evaporates off
  9. Push the mushrooms and chicken to one side of the pan to leave room for the . Throw the rice in and allow it to fry in the oil for 1-2 minutes
  10. Bring everything back together, mixing lightly to incorporate the rice, mushroom and chicken
  11. Begin to slowly add in , roughly 2-2.5/1 litres of stock to rice. Add 1 litre (6 cups) to begin with until it's mostly absorbed, then add another ½ litre. Keep stirring and adding more stock as needed
  12. Add to taste, but be careful because the stock is already salty
  13. Once everything is cooked through, add 100g of butter and stir through carefully, making sure not to mash the rice. The risotto texture should be liquidy, not dry
  14. When finished, garnish with chopped or chili flakes
Inset of a pile of bright orange foraged pine mushrooms
Figure 4. Foraged. Conquered.

From Yiayia's Fridge · page 73