How to make wild mushroom risotto

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A very bad thing happened to me last week. I had to return the Kenwood Cooking Chef I had been loaned for two weeks. It was a sad day packing up the Cooking Chef mainly because I don’t have a food processor at all so now certain recipes that I had been able to try out, were no longer possible. The Cooking Chef though is no ordinary processor, it also “cooks” food. Specifically you can control the temperature of the bowl of the mixture to melt and mix the ingredients for fudge to a perfect temperature or to slowly stir a risotto for half an hour while you busy yourself doing other things rather than standing over a saucepan in the kitchen. It’s all pretty magical and a real time saver.

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Shopping for wild mushrooms at Borough Markets
 
As amazing as the Cooking Chef is, I have no intention of buying one. The main reason being it is £999. Crazy money. Also I rather like standing and stirring a risotto by hand. Somehow I don’t think I am the target audience. So in the spirit of those of us without magical, time saving cooking equipment this recipe is for wild mushroom risotto. If you have a Cooking Chef you can make the whole thing in that. If you don’t (which is most people I presume) I am also going to include instructions for making it the old fashioned way.
 
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The cooking chef
Ingredients
1.5 litres of chicken stock
20g dried porcini mushrooms
Olive oil
1 small onion diced
400g aborio rice
150ml white wine
400g mixed wild mushrooms, sliced
4og fresh thyme, chopped
40g fresh flat leaf parsley, chopped
1 lemon
25g butter
1 handful of Parmesan cheese, grated
 
1. Heat stock in a saucepan.
 
2. In another large saucepan, lightly fry onion over a medium heat until it starts to colour in 1tbsp of olive oil. (If you are using the Cooking Chef place the onion and olive oil in the Cooking Chef, attach the flexi beater, set the temperature to maximum and the speed to stirring speed one.
 
3. Add the aborio rice and stir for one minute or until translucent.
 
4. Pour 100ml of boiling water over the porcini mushrooms. Leave to infuse for 2 minutes and then add the water and porcini to the rice.
 
5. If you are cooking in a saucepan, start to add the stock gradually while stirring, once each spoonful of stock has been absorbed, add more. If you are cooking in the Cooking Chef pour all the stock in, reduce the temperature to 100C and cook).
 
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Cooking the mushrooms
 
6. Meanwhile, cook the mushrooms in batches on a dry, very hot griddle pan (or BBQ) until they are browned with char marks. Once cooked place in a bowl and squeeze the lemon juice over them, sprinkle with the herbs and mix well together.
 
7. If you are cooking in a saucepan keep on stirring the rice and adding stock until the risotto is creamy but with some bite. This will take about 30 mins. (If you are cooking in the Cooking Chef, let it keep stirring and heating for 15 minutes before turning the Cooking Chef off).
 
8. Turn off the heat and stir in the butter and most of the Parmesan, then stop stirring the risotto and leave to rest for 5 minutes.
 
9. Season with salt and pepper to taste.
 
10. Top with the wild mushrooms, lemon and herb mixture to serve along with a sprinkling of the remaining Parmesan.
 
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The risotto
 
Links
If you liked reading this you might be interested in this recipe for pumpkin risotto with chicken and fetta.

8 comments

  1. So is the Cooking Chef a stand mixer crossed with a slow cooker? Whatever it is, it uses up some serious real estate on the kitchen counter!

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  3. Risotto should only be made with love, devotion and the personal committment of 25 minutes. If someone can’t invest that, go to a restaurant !

    what else does it do ?

    I imagine it is proficient at making anything with melted chocolate, Béarnaise style sauces or custard.

    Still damn expensive.

  4. Wow that risotto looks good – I am a big risotto fan! I have never heard of that Cooking Chef thingy but I am with you, for that much money I can stir the darn risotto myself! Look forward to your next post – Cheers!

  5. Great timing! I’ve had mushrooms tonight and the night before and become a bit fixated on them lately as they’re so good this season! 😀

  6. I love all those beautiful mushrooms. I am aways amazed by the many variations.
    I am so intrigued by the cooking chef. I would never by one either, but lately I have seen a lot of unusual new kitchen must haves that I wonder about. I don’t like to have loads of appliances on my countertop though, I don’t like the way that looks. Believe it or not, I don’t even have a toaster (I use the oven grill).
    That said, got any risotto left? For a summer day, its unusually gloomy and I could use a bit of comfort food.
    Hope you are having a wonderful weekend.
    *kisses* HH

  7. An American in London – Yes that’s about right and it has a food processor element – it is not too much bigger than a standard stand mixer

    Gregory – I agree with you on risotto – and yes it does all of those things – pretty amazing but I do sort of like doing things myself

    Stephanie – thanks I love risotto as well

    Lorraine – wild mushrooms are amazing as well

    Heavenly Housewife – wow I can’t believe you don’t have a toaster you are impressively minimalist

  8. I actually almost love how ridiculous a gadget that is…

    Though for nearly 1,000 pounds I could probably live without it!

    Very jealous you got to try it though

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