Irish Foraged Wild Mushroom Risotto
Late summer and autumn provide for a bountiful supply of one of natures wonderful produce: the wild mushroom.
In fields and woods all over the land, fungus grow each night. Once you discover them, you can return again and again daily and reap the reward.
It is very important to only take mushrooms which you can positively identify as safe to eat. Consider all mushrooms poisonous until you have a positive identity.
One good use of Facebook is that communities of like minded foragers can socialize and help each other out with such identification.
The two types of mushroom used for this Foraged Wild Mushroom Risotto are the Hedgehog mushroom and Winter Chanterelle.
INGREDIENTS FOR WILD MUSHROOM RISOTTO
- WILD MUSHROOMS: Any mushrooms that can be foraged from land or shop will do. Getting outdoors and foraging for your own adds a whole other appreciation for this dish but please, learn to identify mushrooms positively and never take anything you are unsure of. Take a course, join a group and always always err on the side of caution.
- ONION: One white onion. Organic or home grown is best. Finely diced, the acid of the onion mellows when sauteed .
- RISOTTO RICE: Use your favorite short grain rice. My go to is Arborio rice. It can absorb a lot of stock and has a high starch content which provides a wonderful creamy base.
- STOCK: Chicken, vegetable or beef, its your choice. I kept this dish vegetarian. Following the manufacturers directions i made up three litres for this meal.
- PARMESAN CHEESE: The best you can source. The cheese is used as a seasoning so if you are omitting it, a pinch of salt might be required extra.
- BUTTER: Unsalted butter used to finish the dish and add a richness and sheen to the sauce.
- OIL: For an Italian dish there is no better than Italian olive oil.
- GARLIC: 2 cloves minced
- PARSLEY: Always fresh and added at teh end for maximum flavour and aroma.
RECIPE
Wild Mushroom Risotto
A comforting moreish rice dish that's earthy, salty and rich.
Ingredients
- 200 g wild mushroom assortment
- 1 Onion
- 150 g Risotto rice
- 3 l vegetable stock
- 50 g Parmesan grated
- 50 g butter
- 2 tbsp oil
- 2 garlic cloves minced
- Salt
- Pepper
- Fresh parsley
Instructions
- In a frying pan over medium heat, add oil and fry off the mushrooms. Set aside
- In the same pan saute off the onion and garlic.
- Add the rice and coat in the oil in the pan before adding a ladle of stock.
- Continue to add the stock by the ladle-full, allowing each ladle to be absorbed before adding another.
- Test the rice occasionally. Once it reaches the desired consistency (al dente), add the mushrooms and warm through.
- Add Parmesan, parsley, butter and season to taste.
- Enjoy