Got a thing for something wild, something earthy and something mushroomy?
No, I didn’t mean those kind of shrooms. Not the slightest insinuation to magic mushrooms! What were you thinking?!
Rather the shiitake and the oyster mushroom kind. The organic, healthy, non-hallucinating kind. The kind that I would usually pass; only because I am not the biggest fans of mushrooms. But! There’s always a but! I might just change my mind about mushrooms because. THIS:
That looks oh-so-good, isn’t it? I thought so too!
It just works. I use shiitake and oyster mushrooms because they have a cool earthy flavour. Parmesan brings the extra, and remember to save some of the white wine for cooking. And there is butter. Need I say it again? It gives me life. Reserve the liquid you use for soaking the mushrooms. It has lots of flavour, and it’s such a waste to toss it. In this recipe, I use 600ml liquid – please note that this is the combined total. It includes the mushroom-soaking liquid, wine and stock.
Just looking at her plate filled with risotto makes me hungry. Plus, I love that she used leeks in her risotto as well and all the no-fuss ingredients with all no-fuss cooking makes this such a delightful dish. It’ll be a sin if I don’t give this a go.
What are you waiting for? Come and click away from my site for a little while and mosey over to Gen’s kitchen with her fab Wild Mushroom Risotto