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- 50 g
(2oz) dried wild mushrooms
- 3 Tbsp.
oil
- 75 g
(3oz) butter
- 250 g
(9oz) chestnut mushrooms, sliced
- 200 g
(7oz) Portobello mushrooms, sliced
- 3
sprigs , leaves picked, plus extra to serve
- 1
large onion, finely chopped
2 cloves garlic, crushed
- 350 g
(12oz) arborio rice
- 150 ml
(5 fl oz (¼ pint)) white wine
1.1 litre (2 pint) hot vegetable stock
parmesan cheese, grated, to serve
- Step 1
Put dried mushrooms in a bowl and cover with 300–350ml (10–12fl oz) boiling water. Set aside to rehydrate, about 20min. Drain mushrooms; strain and reserve liquor (about 250ml/9fl oz).
- Step 2
In a large, wide pan with a lid, heat 1tbsp oil and 25g (1oz) of butter. Add half the fresh mushrooms with plenty of seasoning; fry over high heat for 10min until golden, remove and set aside. Repeat with another 1tbsp oil,
25g (1oz) butter and remaining fresh mushrooms. Return first batch to pan,
add thyme and fry for 1min until fragrant. Scoop out and set aside.
- Step 3
Reduce heat. In the same pan, heat remaining oil and butter, then add the onion with a pinch of salt and cover, stirring occasionally, for 15min until very soft and pale. Add a splash of water if pan looks dry. Add garlic and
fry for another 2min, stirring, until fragrant but not coloured.
- Step 4
Put all the mushrooms into the pan; increase heat to medium. Add the rice and stir for 2min to coat. Pour in the wine, and simmer for 3min, stirring, until no liquid remains. Add the mushroom liquor to the stock, and add this a ladleful at a time to the rice, stirring between each addition until the liquid has been absorbed. Repeat until all the stock has been used and the rice is glossy but al dente – takes up to 25min. Serve on warm plates with extra thyme leaves and Parmesan sprinkled over.
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Per Serving:
- Calories: 656
- Fibre: 4 g
- Total carbs: 85 g
- Sugars: 3 g
- Total fat: 26 g
- Saturated fat: 11 g
- Protein: 14 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
