Mushroom, Sage and Thyme Risotto


This is one of my favourite hearty warming dishes to make when Autumn comes.

It’s rich enough to serve for a dinner party or simple enough to enjoy on a nice night in with a loved one.

I often add sausage or pancetta to this version, however a Vegetarian version is just as easy to make and just as tasty, all you have to do is omit the sausages/pancetta and swap Chicken stock for Vegetable stock and use a Vegetarian Parmesan substitute.

Serves 2.

 

Ingredients –

 

1 Cup of Arborio or Carnaroli Rice

 

Small handful of Dried wild Mushrooms

 

Your choice of Chestnut/Portobello/King Trumpet Mushrooms. Portobello will make the Risotto much darker in colour.

 

4 Lincolnshire Sausages or a handful of cubed pancetta (omit for the Vegetarian version).

 

2 Cloves of Garlic

 

1 Red Onion

 

Handful of sage leaves

 

1 Large Sprig of Thyme

 

1 Sprig of Parsley

 

Sprinkle of Dried Tarragon.

 

1 bay leaf.

 

Salt and pepper

 

500ml Chicken stock (Vegetable stock for a Vegetarian version or beef stock if you want a really meaty flavour).

 

1 Large glass White wine

 

1 Teaspoon of Worcester sauce

 

1 large nob of butter

 

About 5 tablespoons Parmesan or Pecorino cheese.

 

1 Table Spoon of Double cream or Crème Fraiche.

 

Olive Oil.

 

 

Method

 

1. Dice the onion and Garlic.

2. Chop the fresh herbs

3. Slice the fresh (not dried) mushrooms.

4. If using the sausage version use a frying pan and colour the outside of the sausages so they are browned and the skin is firm. Take off the heat and chop the sausages up into chunky slices.

5. Boil a full kettle of water pour 500ml of boiling water into a saucepan and place on the hob to keep it boiling, add either fresh stock if you have some or 2 stock cubes to the water and mix in well.

6. Pour some of the remaining boiled water from the kettle into a small to medium size bowl and add the dried mushrooms, leave the dried mushrooms to soak in the boiling water.

7. Heat some oil in a large deep saucepan or casserole pot.

8. Add the onions some salt, pepper and a teaspoon of sugar.

9. Once the Onions are soft add the garlic, after 30 seconds add the Rice and stir in.

10. Add the herbs and Sausage.

11. After a couple of minutes add the white wine and let it reduce, while continually stirring the rice.

12. Add a ladle of stock and the Worcester sauce to the rice and stir in.

13. Add the fresh mushrooms.

14. If the dried mushrooms are now nice and soft add them to the risotto along with the water they were soaking in which will give the risotto a nice earthy rich flavour. Stir in and keep stirring. I also sometimes crumble a

15. Keep adding and stirring in the remaining stock gradually you really have to work the rice with continual stirring.

16. Once all the stock has been absorbed and the rice is nice and softened add a nob of butter, stir through.

17. Add the parmesan and cream stir for 2 minutes and then Serve.

Pair with a nice rich Red wine such as a Barbera or Chianti.

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