Wild Mushroom Risotto with Parmesan Crisps

Wild Mushroom Risotto with Parmesan Crisps

1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp olive oil
350g risotto rice
1.2 litres hot vegetable stock
200g frozen mixed wild mushrooms
50g Parmesan cheese, grated
Salt and black pepper

For the Parmesan crisps
50g Parmesan cheese, grated
1 tbsp plain flour
1 tbsp olive oil

1. In a large saucepan, fry the onion and garlic in the olive oil over a medium heat until softened.
2. Add the rice and stir until evenly coated in the oil.
3. Pour in the hot vegetable stock, a little at a time, stirring continuously until all the liquid has been absorbed and the rice is cooked al dente.
4. Add the frozen mushrooms and Parmesan cheese and stir until the cheese has melted.
5. Season to taste with salt and black pepper.
6. To make the Parmesan crisps, mix the grated cheese with the flour in a bowl.
7. Heat the olive oil in a frying pan over a medium heat.
8. Add spoonfuls of the cheese mixture to the pan and flatten with the back of a spoon.
9. Cook for 1-2 minutes on each side until golden brown and crispy.
10. Serve the risotto topped with the Parmesan crisps.

Potential changes & improvements

– You could use different types of mushrooms in this recipe, such as chestnut mushrooms or oyster mushrooms.
– If you’re not a fan of Parmesan cheese, you could try using a different type of cheese, such as cheddar or Gruyere.
– For a bit of extra flavour, you could add a splash of white wine to the risotto when you add the stock.

What other food it works well with

This risotto goes well with a simple green salad and a glass of white wine.

Common Mistakes

– One common mistake when making risotto is to add the liquid to the pan all at once. This will make the rice cook unevenly and result in a mushy dish. It’s important to add the stock a little at a time and stir continuously until all the liquid has been absorbed.
– Another mistake is to not cook the rice al dente. This means that the rice should be cooked through, but still have a bit of bite to it. overcooked risotto will be mushy and unpleasant to eat.

Nutritional Information

– This recipe is suitable for vegetarians.
– This recipe contains gluten.

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