In southern Zambia we use chinyika mushrooms in our risotto because they are meatier and more robust than other native varieties. Not unlike a shiitake, they don’t disintegrate into the rice, although the jury is out on the strength of its flavor. I sometimes combine the chinyikas with button mushrooms, grown on a nearby small holding.
Ingredients
- •270 g (3 cups) wild chinyika (or other) mushrooms, cleaned and chopped into bite-size pieces*
- •1.7 liters (7 cups) vegetable stock
- •1 tablespoon olive oil
- •60 g (1/4 cup) butter
- •1 medium onion, finely chopped
- •1 clove garlic, minced
- •200 g (1 cup) Arborio rice
- •240 ml (1 cup) dry white wine
- •45 g (1/2 cup) plus 2 tablespoons finely grated Parmesan cheese
- •1 1/2 tablespoons fresh thyme leaves, finely chopped plus 1 sprig for garnish
- •Salt and freshly-ground black pepper, to taste
*Cleaning and soaking wild mushrooms will depend on the type you are using. Be sure to remove all sand and grit.
Preparation
Place the mushrooms in a medium bowl, and pour 240 ml (1 cup) boiling water over the mushrooms so they are just covered. Leave to soften for about 20 minutes. Meanwhile, in a medium saucepan, bring the vegetable stock to a boil, then reduce the heat to low so the stock stays at a gentle simmer.
When the mushrooms are tender, remove them from the water with a slotted spoon, and set aside on a plate. Add the mushroom-infused water to the vegetable stock.
In a heavy-based saucepan over medium heat, heat the olive oil and butter. Add the onion and cook until soft and translucent, taking care not to let it brown. If it starts to color, cover the saucepan with a lid for a minute or two. Add the minced garlic and cook, stirring, for another 1 to 2 minutes. Increase the heat to high and add the rice, stirring constantly so every grain is coated in the fat. Cook until the rice is very hot and just turning translucent at the edges.
Pour in the wine and continue stirring. Cook until the wine has been absorbed by the rice, 4 to 5 minutes. Begin adding the hot stock, about 120 ml (1/2 cup) at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is soft and creamy but still has a slight bite, about 18 to 20 minutes.
Gently fold the softened mushrooms through the rice and cook for another 2 to 3 minutes. Remove the saucepan from the heat and stir in 45g (1/2 cup) of the finely grated Parmesan cheese and chopped fresh thyme. Taste and season with fine sea salt, if needed, and plenty of freshly ground black pepper. Spoon the risotto into warm bowls and garnish each serving with a sprinkling of Parmesan cheese and a sprig of fresh thyme.
Season with a little salt, if needed, and lots of freshly ground black pepper. Serve into warm bowls and garnish with a sprinkling of Parmesan cheese and a sprig of fresh thyme.
