Paul Dundon’s Weblog


A little cheese and a little whine

No-stir Mushroom Risotto Recipe

I’m a fan of risotto but the effort of standing stirring the rice for half an hour makes it a bit too much effort for a routine meal, and also means it’s not a good choice for a dinner party. Having read this research, though, I’ve developed this recipe which requires almost no attention at all.

The recipe involves shaking hot stock in a cocktail shaker. If you try this be extremely careful. Shaking the hot liquid will warm the air in the shaker and increase the air pressure, which might cause liquid to be forced out and onto your hands. The trick is to start with the lid on the shaker slightly loose and shake very gently at first, allowing the air to warm slowly, then tighten the lid and shake more vigorously.

Ingredients (serves 3-4):

  • 200g arborito rice
  • 750ml vegetable stock
  • 1/2 large onion
  • 75 ml marsala wine
  • 5-6 dried porcini mushrooms
  • 75g finely grated parmesan
  • 25g butter
  1. Warm the stock and add the wine and the mushrooms. Allow the mushrooms to soak for about 10 minutes
  2. Place the rice in a cocktail shaker and cover with stock, leaving a couple of inches gap at the top
  3. Shake the rice in the cocktail shaker, very gently at first, taking care not to let the air inside heat too quickly. Once the air inside the shaker has warmed, shake vigorously for 60 seconds.
  4. Strain the stock from the shaker back into the unused stock
  5. Allow the rice to continue straining for about 10 minutes so that it’s largely dry
  6. In the meantime, chop the onion and fry in a wide, shallow pan over a medium heat until it starts to brown
  7. Add the rice to the onion and continue to fry it for three-four minutes
  8. Add the stock and bring to a gentle boil, then cover the pan and simmer for 35 minutes, stirring once after about 20 minutes.
  9. Remove the lid from the pan and continue to simmer until the risotto just starts to hold its shape. If too much water has been lost and the risotto is too sticky, stir in a few tablespoons of hot water from the kettle.
  10. Stir in the parmesan and butter and season to taste

 If you’re making this for a dinner party, follow the recipe as far as step 7, then combine the rice and the stock, allow to cool and store in the fridge. Then, about 45 minutes before you want to serve the risotto, put the mixture back into the pan, bring to the boil, and resume at step 8.

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My Bookshelf

The Golden Bough
The Value of Nothing
The Fire
A Wolf at the Table
Devil Bones

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