Wild Mushroom Risotto
This aromatic and flavorful ceps and wild mushroom pilaf is a delightful dish that captures the earthy essence of mushrooms and the warmth of Indian-inspired spices. The combination of savory mushrooms, fragrant cumin seeds, and zesty green chilli creates a harmonious blend of flavors that is both comforting and inviting. Enjoy this dish with a dollop of creamy Greek yogurt and a drizzle of luxurious truffle oil for a truly indulgent meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- handful of dried ceps
- 1 tbsp olive oil
- 25g butter
- 1 tsp cumin seeds, toasted in a hot pan
- 2 chopped garlic cloves
- a knob of peeled, chopped ginger
- 1 chopped green chilli
- 2 chopped shallots
- 225g basmati rice
- 85g chopped wild mushrooms
- 100g Greek yogurt
- 25g butter
- a drizzle of truffle oil
- chopped fresh coriander , to serve
Instructions
- Put the dried ceps in a bowl and pour in the warm water. Soak for 20 minutes, drain (reserving the stock) and chop. Add water to make it up to 700ml. Heat the olive oil and butter in a pan. Adding one ingredient at a time, frying for a minute between each one, add the cumin seeds, garlic cloves, ginger, green chilli and chopped shallots.
- Lower the heat, add the basmati rice and fry until glossy. Tip in the chopped wild mushrooms, add the ceps and fry for a minute. Stir in the stock. Keep on a low heat for 20 minutes, stirring.
- Add salt and fold in the yogurt, butter and a drizzle of truffle oil. Sprinkle over chopped coriander.
Yield
Serves 4
Nutrition
- Calories: 353 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Protein Content: 7 grams protein
- Sodium Content: 0.32 milligram of sodium
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