Wild Mushroom Risotto
This gourmet wild mushroom risotto recipe comes straight from the professional kitchen of our hosts Freya and Chef Maynard at their gourmet cookery school in the heart of the Loire Valley.
Once you’ve sampled their amazing recipes, you can join them for a gourmet cookery holiday in France – the home of gourmet cuisine – to try your hand at even more complex dishes.
- 1 onion – finely diced
- 2 cloves garlic – crushed
- 2 tbsp parmesan cheese – grated
- 200g Arborio rice
- 150g mixed wild mushrooms
- 50g mascarpone cheese
- 700ml chicken stock
- 1 tbsp butter
- salt & pepper to taste
- 1 tsp olive oil
1. Heat butter & olive oil in a medium saucepan and gently sauté the onion & garlic until they are translucent but not coloured.
2. Add the Arborio risotto rice and stir until the rice is coated with the oil & butter. Carefully add the chicken stock using a ladle and stirring constantly with a wooden spoon.
3. As the rice absorbs the stock, keep adding more stock until the rice is just cooked and the risotto is nice & moist… test this by putting it on a plate – it should spread out nicely.
4. Meanwhile clean wild mushrooms (avoid using water, just lightly brush to remove any dirt) and sauté in a frying pan with a little butter until just cooked.
5 . Add the cooked wild mushrooms, Parmesan cheese and mascarpone and gently stir into the risotto.
6. Serve in a bowl garnished with Parmesan shavings and a light drizzle of olive oil.
Risotto works as a nice starter but it is quite rich so keep the portion small. It can also be served as a main course, perhaps accompanied by a green salad to cut through the richness.
All risotto’s are best made just before they are served.
More about cooking with Chef Maynard…
Interested in joining this acclaimed chef for an immersive cooking experience? Find out more about his Gourmet Cookery Holiday and indulge your inner foodie.