WILD WOODSY MUSHROOM RISOTTO
Autumn in Italy signifies a very important time of year, the long-awaited mushroom season! From October until the end of November I love going to the mountains to see the mushroom hunters searching for wild mushrooms. Most of them are on the lookout for the king of the woods…porcini!
For those that are lucky enough to fill their basket, they can choose to sell their treasures. Porcini mushrooms sell for as much as 20 euros a kilo at the beginning of the season and 50 euros a kilo towards the end of the season when the supply has run out.
Porcini mushrooms are a seasonal delicacy. For this reason, it is not uncommon to see groups of friends and families going into the woods for a day of mushroom hunting. It is also not uncommon that every autumn in Italy entire families end up in the hospital emergency room because of a poisoned mushroom feast.
Unfortunately, this mostly happens from mushrooms they have foraged themselves without the skills or knowledge to do so. This is why in some places a permit is required to go mushroom hunting. This is also why I only buy wild mushrooms from a trusted source or forage for mushrooms with an expert guide.
My favourite way to enjoy mushrooms is in a risotto. There is nothing like a warm bowl of risotto on a cold day. In this recipe, I have used a combination of fresh mushrooms and dried porcini. I would have loved to use fresh porcini, but by the time I decided to make this recipe they were completely sold out.
I did find dried porcini which is always an option because they are just as flavourful and reasonably priced. Using dried mushrooms means you can recreate this recipe at any time of the year. You can also use a combination of both fresh and dried mushrooms.
Mushroom risotto is a delicious way to enjoy mushrooms. It's so easy to make, all you need is your favourite mushrooms, some fresh vegetables to make a stock, olive oil and Italy’s favourite risotto rice carnaroli!
HEALTH BENEFITS
Mushrooms are a magical species of food. They are considered a vegetable, but they are not a vegetable at all, they are actually a complex species all on their own. Throughout history mushrooms have inspired folklore and fairytales, they have been eaten for nourishment and they have also been used as medicine.
There isn’t any other food that is quite like the mushroom. There are thousands of varieties in the world, but not all of them are edible. Those that do grant us their magic, the edible ones, are rich in nutrients and can be a great addition to many meals.
Mushrooms contain important minerals such as selenium and potassium. They are low in calories and fat, but very high in fibre so they are perfect for a low-calorie diet. They contain vitamins B and D, are rich in antioxidants that help fight ageing and they help lower cholesterol. Wild mushrooms have also been found to be anti-inflammatory and anti-tumour.
HOW TO MAKE WILD MUSHROOM RISOTTO
Mushroom risotto is a hearty and healthy meal. This recipe is simple to make and combines various mushrooms of your choice either dried or fresh. A homemade vegetable broth that is easy to make and much healthier than packaged broth which is usually filled with salt and additives.
The best rice to use is carnaroli, it’s the rice that is mainly used for making risotto in Italy. The reason why is that the rice stays firm while cooking so you won’t get an overcooked or mushy risotto.
To begin, first prepare the broth by gathering some of your favourite vegetables. Clean them and add them to a pot with at least 6 cups of water and half a teaspoon of salt. You don’t need to cut them into pieces they can go in whole. Let the broth boil for 30 minutes covered. Some vegetables that are a good choice to use are carrots, celery and onion. I used a green onion because I had one left over, but a yellow cooking onion will do. I also added a mushroom and some parsley to mine.
While you are boiling the broth slice the mushrooms to whatever size you prefer. I cut mine in thick strips so that they stay intact when I am stirring the risotto. If you are also using dried mushrooms you will need to rehydrate them by soaking them in some warm water for at least 15 minutes. Once they are soft remove them from the water.
Next, chop up an onion and sautee in a pot with 4 tablespoons of olive oil. An important tip for making risotto is to use a good heavy bottom saute pan or a large pot so that the rice doesn’t stick.
Many risotto recipes use butter, but to keep this recipe low-calorie I prefer to use extra virgin olive oil. I also think that the end result is much better. Using olive oil will also make this recipe vegan.
Once the onions are a golden brown colour add the rice and stir continuously for about 3 to 4 minutes.
At this point, you can add half a cup of dry white wine to the rice and continue stirring. Once the wine has evaporated add in all the mushrooms and keep stirring. After a minute or two add a ladle of hot broth to the rice and mushrooms. Keep on stirring!
