Delia Smith Mushroom Risotto Recipe

This Delia Smith Mushroom Risotto Recipe is a creamy and earthy recipe, which features dried porcini mushrooms and Italian Arborio rice. It’s a fuss-free oven method, ready in about 1 hour.

Delia Smith Mushroom Risotto Recipe Ingredients

• 10g dried porcini mushrooms
• 225g fresh dark-gilled mushrooms
• 60g butter
• 1 medium onion, finely chopped
• Italian Arborio rice measured to the 175ml level in a measuring jug
• 150ml dry Madeira
• 2 level tablespoons freshly grated Parmigiano Reggiano, plus 50g extra, shaved into flakes with a potato peeler
• Salt and freshly milled black pepper

How To Make Delia Smith Mushroom Risotto Recipe

1. Soak the porcini: First of all, place the dried porcini mushrooms in a jug or a bowl. Pour 570 ml of boiling water over them and leave them to soak and soften for half an hour.
2. Sauté the base: Meanwhile, chop the fresh mushrooms into 1 cm chunks – not too small, as they shrink down quite a bit in the cooking. Melt the butter in a medium saucepan, add the chopped onion, and let it cook over gentle heat for about 5 minutes. Add the fresh mushrooms, stir well, and set aside while you deal with the porcini.
3. Strain and chop: When the porcini have had their half-hour soak, place a sieve over a bowl and line the sieve with a sheet of kitchen paper. Strain the mushrooms, reserving the liquid (this is your stock). Squeeze any excess liquid out of the mushrooms, then chop them finely.
4. Sweat the mixture: Transfer the chopped porcini to the pan to join the other mushrooms and the onion. Keep the heat low and let the onions and mushrooms sweat gently and release their juices – this will take about 20 minutes.
5. Warm the dish: Meanwhile, put the ovenproof dish in the oven (preheated to 150°C, gas mark 2) to warm up.
6. Combine and simmer: Add the rice to the pan and stir it around to get a good coating of butter. Add the dry Madeira, followed by the strained mushroom soaking liquid. Add a level teaspoon of salt and some freshly milled black pepper. Stir and bring up to simmering point.
7. Bake: Transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the center shelf of the oven without covering. Set a timer and give it exactly 20 minutes.
8. Finish and serve: After 20 minutes, gently stir in the grated Parmigiano Reggiano, turning the rice grains over. Put the timer on again and bake for a further 15 minutes. Remove from the oven and put a clean tea cloth over it for a few minutes. Serve presto pronto on warmed plates, sprinkled with shavings of Parmigiano Reggiano.

Recipe Tips

• The Oven Method: Unlike traditional stovetop risotto that requires constant stirring, this method relies on the gentle, even heat of the oven. Do not cover the dish while baking; the liquid evaporates at the perfect rate to create a creamy texture without being soupy.
• Porcini Liquid: The soaking liquid from the dried mushrooms is liquid gold. Lining the sieve with kitchen paper captures any grit or sand often found in dried mushrooms, ensuring your risotto isn’t crunchy.
• Rice Choice: You must use Italian Arborio rice (or Carnaroli). These varieties have a high starch content which creates the signature creamy sauce. Long grain rice will not work.
• Dark-Gilled Mushrooms: These are simply mushrooms that have been allowed to mature longer (like Portobello or open-cup mushrooms). They have a deeper, earthier flavor and darker color than tight white button mushrooms.
• Don’t Wash the Rice: Never wash risotto rice before cooking. You need the starch on the outside of the grains to thicken the liquid.

What To Serve With Delia Smith Mushroom Risotto Recipe

Risotto is a rich, standalone dish, but simple accompaniments complete the meal.

• Green Salad: A crisp rocket (arugula) salad with balsamic dressing cuts the richness.
• Ciabatta: Crusty bread to wipe the bowl clean.
• White Wine: A glass of Pinot Grigio or Sauvignon Blanc.
• Grilled Chicken: If you need extra protein, sliced grilled chicken sits well on top.

How To Store Delia Smith Mushroom Risotto Recipe

• Immediate Service: Risotto creates its own sauce as it cooks. If it sits too long, the rice absorbs the remaining liquid and becomes stodgy. It is best eaten immediately.
• Refrigerate: You can store leftovers in the fridge for up to 2 days. The texture will be much firmer.
• Transform Leftovers: The best way to use cold leftover risotto is to roll it into balls, coat in breadcrumbs, and fry them to make Arancini.
• Freeze: Freezing is not recommended as the rice texture degrades.

Delia Smith Mushroom Risotto Recipe Nutrition Facts

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugar: 2g
• Protein: 8g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Liver and Bacon Casserole Recipe
• Delia Smith Goulash Meatballs Recipe
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