Gypsy mushroom risotto

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Gypsy mushroom is a highly esteemed edible mushroom. It is one of the webcaps and because most of them are poisonous, people hardly ever dare to pick them.

Luckily I have a younger sister who knows pretty much everything there is to know about mushrooms and she has eaten gypsy mushrooms for several years without dying. Keeping this in mind I feel brave enough to eat them too, and thanks to this bravery I can now enjoy one of the tastiest mushrooms in the world.

A risotto made with gypsy mushrooms tastes heavenly and is the perfect side dish to go with any kind of fish, meat or poultry. These mushrooms are not that easy to come by, but you can consider using any fresh or frozen mushroom as a substitute.

With other mushrooms I have used crushed Parmesan cheese, but this recipe is just as good without due to the gypsy mushrooms’ fancy taste.

In this kind of risottos, or rice, as a side dish I prefer Arborio rice because of it’s creamy and velvety consistency… though it takes a while to cook properly and needs all your attention while cooking. My husband usually takes care of the rice while I’m preparing the other dishes.

PORTION: 4 persons
TIME TO MAKE: 40 minutes

INGREDIENTS:

  • 200-300 g gypsy mushrooms
  • 2 dl Arborio rice
  • 1 small yellow onion
  • 1 litre of vegetable stock
  • finely chopped parsley
  • salt
  • black pepper
  • lemon juice
  • olive oil

Heat about 1 litre of vegetable stock to simmer and keep it warm.

Heat the oil in a heavy-bottomed slow cooker or a kettle and add finely chopped onion and gypsy mushrooms. Season slightly with salt and black pepper. Simmer for a few minutes and add rice. Sauté for few minutes more.

Add some vegetable stock, enough to cover the rice. Stir until the liquid is almost absorbed. When the rice appears almost dry, add some more stock in small amounts (f.ex. half a decilitre at a time). After 25-30 minutes the grains are tender.

Stir in a handful of finely chopped parsley and 2 tablespoons of lemon juice. Season for taste with salt and black pepper (if needed) and keep the risotto warm under a lid 5-10 minutes before serving.

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