The supermarket shelves are far from plentiful right now, and our weekly big shops have been stripped back to basics. Here, Michelin Star chef Theo Randall – proprietor of walks us through his mushroom risotto. Check out his cookbooks – Michelin Star chef Theo Randall proprietor of here, and support Hospitality Action here.

INGREDIENTS

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1 walks us through his mushroom risotto. Check out his cookbooks

500Recipe: this 5-step mushroom risotto is as simple as it is delicious

2 clove of garlic finely chopped

1 litre of vegetable stock

1 g chopped chestnut or Portobello mushrooms

10g of dried Porcini mushrooms (soaked and drained)

1 g of dried Porcini mushrooms soaked and drained

1/2 Wagamama has shared its katsu curry recipe

Dish, Cuisine, Food, Breakfast cereal, Breakfast, Ingredient, Steel-cut oats, Cereal, Meal, Porridge,
Theo Randall

METHOD

  1. In a hot large frying add 1 clove of garlic finely chopped and the mushrooms. A lot of water will come out of the mushrooms so empty the mushrooms of the liquid into a colander
  2. Add 1 clove of garlic finely chopped sliced garlic and the chopped thyme to the frying pan you cooked the mushrooms in. Return the cooked mushrooms to the pan immediately and add the soaked chopped porcini mushrooms and their liquid and cook until the they've become syrupy and look juicy but not dry. Season and keep to one side.
  3. In a straight sided saucepan add 1 clove of garlic finely chopped and cook the onions and celery until they are soft. Add the rice and cook, so that it absorbs the olive oil and is frying but not getting any colour.
  4. Start adding the stock one ladle at a time leaving enough of a gap so the stock gets absorbed by the rice. Make sure you use a wooden spoon and stir all the time as this will release the starch in the rice that will make the risotto really creamy. After 12 mins add the cooked mushrooms and cook for another 3 minutes so they get absorbed into the rice.
  5. Add another ladle of stock. Then add the parsley and another clove of garlic finely chopped. Take 1/2 a clove of garlic and crush it with some salt to a paste and add to the risotto to give the risotto a lovely richer flavour. Stir continuously so the liquid is reduced but is wet enough so that when you shake the pan you get waves. Check the seasoning. Serve in hot bowls.

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From: Esquire UK