Mushroom Risoniotto

This is a top favourite of mine, not only can it be made in 10 minutes it’s loved by both vegetarians and meat eaters alike.

Mushroom Risoniotto

Mushroom Risoniotto

The recipe is taken from River Cottage.

2 tablespoons rapeseed or olive oil
A knob of butter
500g chestnut mushrooms (see above), cleaned, trimmed and thickly sliced
150g risoni or orzo pasta
2 garlic cloves, chopped
A few sprigs of thyme, leaves only
1 teaspoon balsamic vinegar
About 75ml dry white wine
About 50ml double cream or crème fraîche
Sea salt and freshly ground black pepper
A good handful of flat-leaf parsley, chopped, to serve

Put a large pan of well-salted water on to boil, so that you’re ready to cook the pasta while the sauce is coming together.

Heat 1 tablespoon of the oil and half the butter in a large frying panover a medium-high heat. Add half the mushrooms and cook briskly,
stirring often, until all the liquid released has evaporated and the mushrooms are starting to caramelise. Transfer to a dish and repeat
with the rest of the oil, butter and mushrooms. (Cooking in two batches like this avoids overcrowding the pan and ensures the mushrooms do not stew.)

When the second batch of mushrooms are nearly cooked, add the pasta to the pan of boiling water and cook until al dente.

Return the first lot of mushrooms to the frying pan. Add the garlic, thyme and balsamic vinegar and cook, stirring, for a minute or two.
Add the wine and cook until there is almost no liquid left. Add the cream or crème fraîche, reduce the heat a little and stir until it is just about simmering. Season with salt and pepper to taste.

Drain the pasta as soon as it is cooked, add to the mushroom mixture and toss well. Serve scattered with lots of chopped parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *