Delia Smith’s Mushroom Risotto is made with dried porcini mushrooms, fresh dark-gilled mushrooms, butter, onion, Italian Arborio rice, dry Madeira, and Parmigiano Reggiano. This delicious Mushroom Risotto recipe creates a hearty dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 4 people.
Delia Smith Mushroom Risotto Ingredients
- 10g (0.35 oz) dried porcini mushrooms
- 225g (8 oz) fresh dark-gilled mushrooms, chopped into 1 cm (0.4 in) chunks
- 60g (2 oz) butter
- 1 medium onion, finely chopped
- 175ml (6 fl oz) Italian Arborio rice
- 150ml (5 fl oz) dry Madeira
- 2 tablespoons freshly grated Parmigiano Reggiano, plus 50g (1.75 oz) extra, shaved into flakes
- Salt and freshly milled black pepper
- 570ml (19 fl oz) boiling water (for soaking mushrooms)
How To Make Delia Smith Mushroom Risotto
- Soak Porcini Mushrooms: Place dried porcini mushrooms in a jug or bowl and pour 570ml (19 fl oz) boiling water over them. Leave to soak for 30 minutes.
- Prepare Fresh Mushrooms: Chop fresh mushrooms into 1 cm (0.4 in) chunks.
- Cook Onion and Mushrooms: Melt butter in a medium saucepan. Add finely chopped onion and cook over a gentle heat for 5 minutes. Add fresh mushrooms and stir well. Set aside.
- Prepare Soaked Porcini: Strain soaked porcini mushrooms through a sieve lined with kitchen paper into a bowl to reserve the liquid. Squeeze excess liquid from mushrooms, chop finely, and add to the pan with the fresh mushrooms and onion. Cook over low heat for 20 minutes.
- Preheat Oven: Preheat oven to 150°C (300°F) or Gas Mark 2.
- Cook Rice: Add Arborio rice to the pan and stir to coat with butter. Add Madeira and the strained mushroom soaking liquid. Season with 1 teaspoon salt and freshly milled black pepper. Stir and bring to a simmer.
- Bake: Transfer mixture to a warmed dish. Bake uncovered on the center shelf for 20 minutes.
- Finish Cooking: Stir in grated Parmigiano Reggiano. Bake for a further 15 minutes. Cover with a clean tea cloth and let it rest before serving.
- Serve: Serve on warmed plates, sprinkled with Parmigiano Reggiano shavings.
Recipe Tips
- Chop Fresh Mushrooms Well: Cut fresh dark-gilled mushrooms into 1 cm chunks so they cook evenly and add a good texture to your risotto.
- Soak Porcini Mushrooms Properly: Soak dried porcini mushrooms in boiling water for 30 minutes to make sure they’re fully rehydrated and flavorful.
- Warm Your Dish: Heat the dish you’ll bake the risotto in to keep it warm, which helps the risotto cook evenly.
- Stir Occasionally: Stir the risotto now and then while it’s baking to keep it from sticking to the dish.
- Serve Right Away: Serve the risotto immediately after baking to enjoy its best creamy texture and flavor.
What To Serve With Mushroom Risotto?
This creamy Mushroom Risotto pairs well with a side salad, garlic bread, roasted vegetables, or a simple green vegetable. It can also be served alongside grilled chicken, steamed fish, sautéed spinach, or a light tomato soup for a delicious dinner.
How To Store Leftovers Mushroom Risotto?
- Refrigerate: Let the Mushroom Risotto cool to room temperature. Put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, transfer the risotto to an airtight container or freezer bag and freeze for up to 1 month. Thaw it in the fridge overnight before reheating.
How To Reheat Leftovers Mushroom Risotto?
- In The Oven: Preheat the oven to 180°C (350°F). Transfer the risotto to an oven-safe dish, add a splash of broth or water, cover with foil, and bake for about 15-20 minutes until heated through.
- In The Microwave: Place the risotto in a microwave-safe dish, add a splash of broth or water, cover loosely, and microwave on medium power for 2-3 minutes, stirring halfway through.
- On the Stove: Heat the risotto in a pan over medium-low heat, stirring occasionally. Add a splash of broth or water and heat for about 5-7 minutes, or until warmed through.
Delia Smith Mushroom Risotto Nutrition Facts
Serving Size: 1 serving
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 200mg
- Potassium: 500mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 10g
Try More Delia Smith Recipes:
Delia Smith Mushroom Risotto
Description
Delia Smith’s Mushroom Risotto is made with dried porcini mushrooms, fresh dark-gilled mushrooms, butter, onion, Italian Arborio rice, dry Madeira, and Parmigiano Reggiano. This delicious Mushroom Risotto recipe creates a hearty dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Soak Porcini Mushrooms: Place dried porcini mushrooms in a jug or bowl and pour 570ml (19 fl oz) boiling water over them. Leave to soak for 30 minutes.
- Prepare Fresh Mushrooms: Chop fresh mushrooms into 1 cm (0.4 in) chunks.
- Cook Onion and Mushrooms: Melt butter in a medium saucepan. Add finely chopped onion and cook over a gentle heat for 5 minutes. Add fresh mushrooms and stir well. Set aside.
- Prepare Soaked Porcini: Strain soaked porcini mushrooms through a sieve lined with kitchen paper into a bowl to reserve the liquid. Squeeze excess liquid from mushrooms, chop finely, and add to the pan with the fresh mushrooms and onion. Cook over low heat for 20 minutes.
- Preheat Oven: Preheat oven to 150°C (300°F) or Gas Mark 2.
- Cook Rice: Add Arborio rice to the pan and stir to coat with butter. Add Madeira and the strained mushroom soaking liquid. Season with 1 teaspoon salt and freshly milled black pepper. Stir and bring to a simmer.
- Bake: Transfer mixture to a warmed dish. Bake uncovered on the center shelf for 20 minutes.
- Finish Cooking: Stir in grated Parmigiano Reggiano. Bake for a further 15 minutes. Cover with a clean tea cloth and let it rest before serving.
- Serve: Serve on warmed plates, sprinkled with Parmigiano Reggiano shavings.
Notes
- Chop Fresh Mushrooms Well: Cut fresh dark-gilled mushrooms into 1 cm chunks so they cook evenly and add a good texture to your risotto.
- Soak Porcini Mushrooms Properly: Soak dried porcini mushrooms in boiling water for 30 minutes to make sure they’re fully rehydrated and flavorful.
- Warm Your Dish: Heat the dish you’ll bake the risotto in to keep it warm, which helps the risotto cook evenly.
- Stir Occasionally: Stir the risotto now and then while it’s baking to keep it from sticking to the dish.
- Serve Right Away: Serve the risotto immediately after baking to enjoy its best creamy texture and flavor.
Delia Smith Mushroom Risotto