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[WATCH] Risotto with mixed mushrooms and Taleggio

This risotto with mixed mushrooms and Taleggio is everything you need right now. Speck, mushrooms and butter...can it get any better? 

Risotto with mixed mushrooms and Taleggio
Risotto with mixed mushrooms and Taleggio
Risotto with mixed mushrooms and Taleggio

Ingredients
  • 4 slices speck
  • Knob butter
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 stick celery
  • 3 sprig thyme
  • 250g mixed mushrooms (Portobello, brown mushrooms, oyster)
  • 20g dried porcini
  • 250g Arborio rice
  • ½ cup white wine
  • 750ml stock (chicken or vegetable)
  • 200g Parmesan
  • Knob butter
  • 100g Taleggio
  • Salt and pepper


Method
  1. Pour some boiling water over the dried porcini and allow to sit for 10 mins. Drain the mushrooms and set the liquid aside.
  2. Fry the speck in a pan until crispy.
  3. In a saucepan fry the onion, garlic and celery in butter.
  4. Add the thyme and the mixed mushrooms and soaked porcini and toss until coated.
  5. Add the rice and toss until coated.
  6. Add the white wine and allow to simmer until the liquid has evaporated.
  7. Add the liquid from the porcini leaving the gritty bits at the bottom in the bowl and allow to simmer until the liquid has been absorbed.
  8. Add the stock, a ladleful at a time, stirring the rice constantly, until the liquid has been absorbed.
  9. Continue adding stock until the rice is cooked through but still retains a bit of a bite.
  10. Take off the heat and add the Parmesan and butter. Mix well and then cover and allow to rest for a couple of minutes. The risotto should be sloppy enough that the diner is not sure whether to use a fork or a spoon to eat it. (Always use a fork!)
  11. Serve with a slice of fried speck and bits of Taleggio.


    Gourmet x Nectar Video Recipes...because they’re simple enough

    Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook


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