Woodland Mushroom & Thyme Risotto
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.
(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
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.
