I’ve been a bit like a multi-tasking mad woman this afternoon.
I’m baking a cheesecake for a birthday at work tomorrow, but it was nearing dinner time so decided to do my favourite mushroom risotto at the same time. The kids poo-poo anything with mushrooms, so I prepared fish and chips for them as well (That was out of a packet. Don’t tell anyone! They did have steamed veg with it).
I’ve come up for air now and have a moment to write. The kids are fed and bathed, I am fed and the cheesecake is in the oven…for two hours. Then another two hours in the oven with the heat turned off. I launched in and didn’t read the whole recipe first. It’s going to be a long night.
So, back to the topic at hand, my favourite Mushroom Risotto.
There will be something for everyone today. I’ll share the original Bill Granger recipe with you, which I have also converted to suit the Thermomix.
This recipe uses dried porcini mushrooms. It is commonly prepared and eaten in soups, pasta and risotto. The porcini mushroom really holds its flavour when dried and then reconstituted. It is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre.It is sold commercially but it is difficult to cultivate. It is mainly available fresh in the Northern Hemisphere but is distributed dried worldwide. You can find dried porcini mushrooms in most good fruit and vegetable shops and I am pleased to say that Woolworths is now stocking them in 20g packets, which is enough for 2-3 meals. You should look for large porcini with a predominantly creamy colour and avoid packets with small, dark crumbly pieces of mushroom. If they are gritty, just rinse them under cold water before you soak them. You can also filter the soaking water if there is dirt in the bottom of the bowl, by pouring through a sieve lined with muslin or paper towel.
I have usually made risotto the ‘proper’ way, by standing at the pot and stirring for 20-30 minutes, ladling in my hot stock spoon by spoon and making sure it is absorbed before the next spoonful. Now I say ‘proper’ with tongue in cheek because Bill Granger’s recipe, “Cheat’s Porcini Mushroom Risotto” from his ‘Simply Bill’ cookbook as shown me that this laborious process is not necessary. Praise the Lord! For those of you who own a Thermomix, you will know even more so that risotto can be the simplest, and yummiest meal ever!
I’ll share Bill’s recipe at the end, but for now, I will step you through the Thermomix one. It is based largely on the Everyday Cookbook Mushroom Risotto recipe on page 85, but with a few differences.
Start by soaking 10g of dried porcini mushrooms in 2 cups of luke warm water for about 15 minutes.
While they are soaking, follow the first couple of steps from the EDC Mushroom Risotto recipe. I omitted the garlic this time but that is totally up to you. So, I whizz up my parmesan and get my onion sauteing as the recipe states.
Keep following the recipe by adding the rice and wine and cooking for 2 mins as usual.
Once your porcini has rehydrated, take them out of the water (keep the soaking water – it’s needed!), chop them up smaller if you like depending on the size of the pieces.
Instead of the Vegie Stock Paste, I add 380g (2 cups) of the porcini soaking water to the Thermomix Bowl, along with 720g chicken stock. This liquid equates to the 1100g water in the EDC recipe. Throw in your porcini mushrooms and 200g regular sliced button mushrooms as the recipe states. and proceed with the normal method from there.
Once the cooking has finished, add parmesan, parsley, salt and pepper to your taste.
The porcini give it a really hearty mushroom flavour. It is one of my favourite comfort foods.
Here are the recipes. Please note that BIll Granger’s recipe is for a smaller amount of risotto than the Thermomix Recipe. Feel free to adjust accordingly.
Bill Granger’s Cheat’s Porcini Risotto – click here for the recipe
Thermomix Version of Bill Granger’s Porcini Risotto
50 g parmesan cheese, cubed
1/2 medium onion
Handful of parsley (optional)
50g olive oil
400g arborio rice
100g white wine
200g fresh mushrooms, sliced
380g (2 cups) porcini soaking water
720g chicken stock
20g butter optional
Place the parmesan cheese into the TM bowl and pulverise for 10 secs on speed 9. Set aside.
Place onion and parsley if using (or chop your parsley and sprinkle on at the end) and chop 2-3 secs on speed 6-7.
Add oil and suate for 2 mins at 100C on speed 1 with MC off.
Insert Butterfly. Add rice and wine into TM bowl and saute for 2 mins at 100C on Reverse + speed soft.
Add porcini soaking water, chicken stock and mushrooms and cook for 16-17 mins at 100C on Reverse + speed soft.
(Check you risotto after this. If it is really liquid, put it on again for another few minutes. Check the consistency of your rice. It will thicken up more once it has been standing for a few minutes as well)
Season with salt and papper to taste. Pour into Thermoserver and stir through parmesan cheese and butter if using. Allow to rest for at least 5 minutes before serving.
I hope you enjoy my favourite risotto. What’s your favourite kind?