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.
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.
The cooking chef
1.5 litres of chicken stock
20g dried porcini mushrooms
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 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).
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.
If you liked reading this you might be interested in this recipe for pumpkin risotto with chicken and fetta.