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Woodland Mushroom & Thyme Risotto

60 min
Medium

With parmesan cheese & parsley oil.

Risotto is one of the most comforting foods, especially during colder months. It is worth sourcing the different mushrooms stipulated in this recipe so you get a variety of textures and flavours in every bite. The mushroom purée adds a velvety creaminess while the parsley oil lifts the dish and adds colour.

This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

Ingredients

Ingredients
Ingredients	(SERVES 4) 150g field mushrooms, sliced 100g king oyster mushrooms, trimmed, cut in half lengthways and scored on the cut side 150g brown chestnut mushrooms, cut into small pieces 3-4 cloves garlic, finely chopped 2-3 tsp fresh thyme leaves, picked 80g shallots, finely diced a drizzle of olive oil 100g butter freshly grated Parmesan cheese salt & pepper to taste For the risotto base 45g butter 1 tablespoon olive oil 1 small onion 1 clove of garlic, crushed 150g carnaroli risotto rice 50g white wine 700 ml hot vegetable stock salt & pepper For the mushroom purée 40g butter 10g olive oil 60g shallots 10g garlic 2g thyme 250g chestnut mushrooms 50g dried shitake mushrooms 150g hot water 70g chilled butter a small pinch salt & pepper 10g tamari sauce For the parsley oil (makes extra) 150g sunflower or vegetable oil 60g olive oil 60g parsley

Method

Start by making the parsley oil. Warm the sunflower or vegetable oil to 80°c. Add the parsley and olive oil, stir for a minute and remove from the heat. Pour into a jug blender and blend until smooth. For the most vibrant colour and flavour, chill the parsley oil by pouring into a bowl set over a larger bowl of ice. Store in a bottle or jar for other dishes.

To make the risotto base, melt the butter and oil in a large, thick-bottomed saucepan. Add the onions and garlic and soften without colouring. Add the rice and sweat for a few minutes, taking care not to colour. Pour in the white wine and reduce until all the liquid has gone. Add the hot stock, a ladle at a time, stirring frequently. Repeat until all the stock has gone, then season with salt and pepper. The rice should still have a little bite to it but not too crunchy.

Meanwhile, make the mushroom purée by pouring 150g of boiling water over 50g dried shitake mushrooms. In a large, thick-bottomed saucepan, melt 40g butter, add the olive oil and sweat the sliced onions until soft and starting to caramelise. Add the garlic, thyme, and sliced chestnut mushrooms and continue cooking for 3-4 minutes. Add the soaked mushrooms, along with the soaking water. Pour into a jug blender, add the tamari sauce, a pinch of cracked pepper & butter. Blitz until smooth and set aside.

To make the sautéed mushroom topping, heat a little oil in a frying pan. Add the mushrooms one by one, starting with the larger mushroooms and sauté until golden all over. Add a small knob of butter to the pan and when it starts foaming, add the diced shallots, thyme, and garlic. Toss to coat all the mushrooms, remove from the pan and set aside.

To assemble the dish, stir four heaped dessert spoons of the mushroom purée and a generous handful of freshly grated parmesan into the risotto base. Check for seasoning and add salt & pepper to taste before spooning into four shallow bowls. Garnish with sautéed mushrooms and finish with a drizzle of parsley oil and a little extra parmesan cheese.

Delivery

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

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Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

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