Mushroom risotto

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

January 17th 2016

January. Undoubtedly the month for which comfort food was created. Can there be any other time of year more in need of warming, soothing and hearty cooking?

When the days are long and tiring and the nights are dark and cold, there is one dish that I know will always lift the gloom of the post-Christmas comedown – risotto.

Risotto is one of my favourite dishes all year round, but there’s something about its rich, creamy consistency that makes it a regular on my winter menu, both at home and at work.

Served in a large bowl and topped with shavings of Parmesan, this Italian dish is grown-up comfort food at its best. Simple, versatile and easy to prepare – a good risotto ticks all the boxes when it comes to soul food.

While it may take a little time and patience to prepare, it’s not difficult. And there’s something undeniably soothing and relaxing about gradually creating a steaming pot of creamy risotto at the end of a long day.

The addition of a medley of mushrooms in this recipe gives an earthy, nutty finish which combines well with the creamy texture of the rice.

Mixed mushroom risotto

fresh mushrooms of your choice – try porcini, shiitake, chestnut and oyster, or whatever takes your fancy.500g
unsalted butter100g
shallot, chopped1
garlic, chopped1 clove
Arborio risotto rice250g
white wine100ml
vegetable stock, plus more if needed750ml
Parmesan, grated50g
salt & black pepperTo taste
Preparation Time: 1hr 30mins
  1. Melt 50g of butter and fry the mushrooms lightly. Add in the shallot and garlic and cook until soft.
  2. Stir in the rice and add the wine. Keep adding a little stock at a time, stirring continuously until all is absorbed before adding more. Add more stock if needed and continue until rice is cooked.
  3. Season with salt and black pepper before adding the remaining 50g of butter and mixing until it has melted.
  4. Ladle into bowls and top with shavings of parmesan.

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