French Style Mushroom Risotto

on Friday, 18 January 2019. Posted in French Friday, Provence

Although Risotto is traditionally known as an Italian dish, the French make some very flavoursome Risotto dishes which showcase their variety of mushrooms. They grow numerous varieties of mushrooms.

Button mushrooms are a specialty of the Loire Valley, where 50% of the country’s mushrooms are grown in underground galleries. Caves, where conditions for growing mushrooms are ideal. Some of these mushrooms are grown 50 metres underground, spread over 120 kms of galleries, and 7 floors, at a temperature of 13 degrees.

For this recipe I just used what was available in the local supermarket and the end result was still scrumptious. I used field mushrooms as well as the regular button mushrooms available on the day.

Ingredients
Method

Ingredients

1.2 kg mushrooms (Mushrooms as per recipe, 15 dried Porcini mushrooms, as well as a mixture of oyster, chanterelles, hen of the woods.)
4 tblsp butter
1500 ml (6 cups) vegetable stock
1 large brown onion
250 gr Arborio rice
250 gr dry white wine
3 tblsp olive oil
2 tblsp chopped thyme (fresh if possible)
6 or 7 cloves unpeeled garlic
250 gr crème fraîche
60 gr grated parmesan cheese
1 tsp herbs d Provence
A few sprigs of parsley
Salt and pepper to taste

Method

Preheat oven to 200 degrees.
Melt butter in large frying pan, then add chopped onion. Cook onion till tender, then add the rice. Lightly roast for about 4 minutes, then add the wine and stir till wine has evaporated.
Add one cup of stock at a time to the rice and stir continuously, adding small portions at a time, waiting till liquid is absorbed before adding more.
Meanwhile, toss all of the mushrooms with the oil, thyme salt, pepper Herbs d Provence and garlic onto a baking sheet, or tray lined with baking paper. Place into the oven t ill mushrooms are browned. This could take about 15 minutes.
When the rice has absorbed the liquid, remove the mushrooms and garlic from the oven, squash the centre of the garlic out of the skins (and mash with a fork).
Stir half of the mushrooms into the rice, then add the garlic, parmesan, salt, pepper and crème fraiche. Fold gently till all combine. Use the remaining mushrooms on top with a fine grating of parmesan cheese and a handful of chopped parsley.