I’ve made butternut squash risotto and pea and prosciutto risotto before, but mushroom risotto is my family’s favourite – so far (I haven’t made them seafood risotto yet).  Since this dish is so simple, the selection of mushrooms is critical to the success of it.  The secret to my mushroom risotto is the use of dried black trumpet mushrooms.  The texture of these mushrooms is thin and leathery, but they lend the most amazing flavour and aroma.  When my mother tasted this, she was so impressed with the mushroom flavour that she thought I had added some processed or artificial flavouring.  For texture and aesthetic appeal, I also used dried porcini and fresh oyster mushrooms.  (I love the dried mushrooms from Marx Foods (review here).  You can taste the quality of their mushrooms from the soaking liquid, which in this case, added tremendous flavour to the rice.)

Mushroom Risotto Recipe

makes 8 servings

10 cups (approx.) of vegetable or chicken stock

2 cups arborio rice

250 g (approx.) fresh oyster mushrooms, chopped coarsely

1 ounce dried porcini mushrooms

0.5 ounces dried black trumpet mushrooms

1 large onion, diced finely

3 cloves garlic, minced finely

1/2 cup dry white wine

4 tbsp unsalted butter (or use a few drizzles of olive oil instead)

olive oil

sea salt and ground black pepper

optional:  freshly grated parmesan cheese (to taste)  Note:  I’ve listed parmesan cheese as optional because when I made this dish, I forgot the cheese.  But it was so good and flavourful that no one noticed or cared.  In fact, I plan to continue making mushroom risotto without the parmesan.

Rehydrate the dried mushrooms in 5 cups of water for at least 1 hour.  Then coarsely chop the black trumpet mushrooms and any large slices of porcini mushrooms.  Set the mushrooms aside and reserve the soaking liquid.

In a large stock pot, combine the stock and mushroom soaking liquid and bring to a boil over high heat.  Lower the heat and maintain the stock at just below a simmer.  Heat a large, heavy bottomed pot (I use an enamel coated cast iron pot) over medium heat.  Add 2 tablespoons of butter and enough olive oil to lightly coat the bottom of the pot.  Cook the onion until soft and translucent.  Then add the garlic and cook for 30 seconds more.  Do not allow the onions to brown.  Add the rice and mix until well coated.  Allow it to cook for 2 minutes, stirring frequently.  Then add the white wine and stir well until the liquid is absorbed by the rice.  Add one or two ladlefuls of the hot stock and simmer, stirring continuously, until the liquid has been absorbed.  Then add another ladleful or two of hot stock and stir in the porcini and black trumpet mushrooms.  Simmer and stir until the liquid has been absorbed.  Continue adding ladlefuls of hot stock and stirring continuously (allowing one or two ladlefuls of stock to be absorbed before adding more) until the rice has reached your desired texture.  This will take about 30 minutes.  The rice should be soft but not mushy, and the dish should be creamy and not soupy or too thick.  About 8 minutes prior to your risotto being done, heat a saute pan over medium high heat.  Melt 2 tablespoons of butter with a drizzle of olive oil and saute the oyster mushrooms until just cooked through, about 3 to 5 minutes.  When the risotto is done, stir in the oyster mushrooms and adjust the salt and pepper to taste.  Remove from heat and stir in the grated parmesan if using.  Serve immediately.