Oven Baked Mushroom Risotto with Walnut and Girolles Gremolata

I think this is my favourite risotto recipe. If you get a chance get fresh wet walnuts, then shell and toast them as in the recipe. But, it will taste absolutely gorgeous even if you just have bog standard shelled walnuts instead.

Oven Baked Mushroom Risotto with Walnut and Girolles Gremolata

15 g dried porcini
100 g walnuts
1 onion, peeled and finely chopped
2 sticks celery
400 g field mushrooms
15 g fresh tarragon
1 litres chicken or vegetable stock
85 g butter
400 g risotto rice, i.e. Carnaroli or Arborio
200 g Tallegio
15 g flat-leaf parsley
2 cloves garlic
1 lemon
150 g Girolle (Chanterelle) or other soft wild mushroom
100 g mascarpone
50 g freshly grated Parmesan, plus more to serve
Salt and freshly ground black pepper

Preheat oven 180 C/350 F/Gas 4

Place the porcini in a heat proof measuring jug and pour over 400 ml boiling water and leave to soak for 15 minutes. Place the walnuts on a baking tray and cook in the oven for 5-6 minutes or until golden. Peel and chop the onion and celery finely, slice the field mushrooms and remove the leaves from the tarragon and chop.

Pour the stock into a pan and bring to a simmer. Meanwhile, melt 50 g of the butter in a large heavy based casserole, add the onion and celery and cook for 5-6 minutes without colour or until softened. Drain the porcini over a fine sieve, reserving the water and chop finely. Add the chopped porcini and sliced field mushrooms to the pan and cook stirring occasionally for 5 minutes then add the rice and tarragon and stir fry it for about a minute.

Stir in the stock and reserved mushroom liquid and season with pepper. Cover and place in the oven and cook for 25-30 minutes, (give it a stir after 15 minutes) or until the rice has just cooked and all the liquid has been absorbed. Cut the Tallegio into 1 cm cubes and remove the leaves from the parsley and chop finely. Peel and finely chop the garlic and finely grate the zest from the lemon and squeeze the juice. Crush the walnuts roughly with your fingers. Chop the girolles roughly if large.

When the risotto is ready, remove from the heat, stir in the lemon juice, mascarpone, chopped Tallegio and Parmesan. Season, cover again and set aside whilst you cook the girolles. Melt the remaining butter in a large frying pan, add the girolles and cook tossing occasionally for 2-3 minutes or until softened. Season with salt and pepper and stir in the lemon zest, parsley, garlic and walnuts.

Serve a large spoonful of the risotto on each of 6 soup plates and scatter over a little of the girolle mixture and serve immediately with extra grated Parmesan on the side.

Nb Another Cheat’s Dinner Party recipe from Stella November 2008.

This entry was posted in Brunch, December, Grains, Pasta & Pulses, Lunch, Mains, November, October, Supper, Vegetables, Vegetarian and tagged , , , , . Bookmark the permalink.

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