Mary Berry Mushroom Risotto

Delve into the delightful world of Mary Berry's Mushroom Risotto, a savory classic that's both comforting and elegant, making it a perfect choice for any dinner occasion. This recipe, featured in Mary Berry's BBC 2 TV series "Quick Cooking," showcases the celebrated chef's knack for turning simple ingredients into a dish bursting with flavor and texture. Here's an overview to guide you through creating this culinary masterpiece at home.

Brief Description of the Recipe: Mary Berry's Mushroom Risotto combines the earthy flavors of mixed mushrooms with the tender bite of risotto rice, enhanced by the freshness of asparagus and the richness of Parmesan cheese. A testament to Mary Berry's expertise, this risotto is creamy, full-bodied, and deeply satisfying.

Cultural or Historical Context: Risotto, a north Italian rice dish, has gained worldwide popularity for its versatility and comforting nature. Mary Berry brings her unique touch to this classic, emphasizing ease and quickness without compromising on depth of flavor.

Ingredients List for the Mushroom Risotto:

• Olive oil: 1 tbsp
• Large onion, chopped: 1
• Large garlic clove, crushed: 1
• Risotto rice: 275g (10oz)
• White wine: 100ml (3½fl oz)
• Asparagus spears, sliced, tips reserved: 150g (5oz)
• Hot chicken or vegetable stock: About 800ml (1 pint 7fl oz)
• Mixed button and chestnut mushrooms, sliced: 350g (12oz)
• Parmesan cheese, grated: 75g (3oz)
• Chives, snipped: 1 bunch
• Butter: A large knob

Preparation Instructions:

1. Begin by heating oil in a saucepan, adding onions and garlic to fry until soft.
2. Introduce the risotto rice, ensuring it's well-coated with the mixture, then deglaze with white wine.
3. Gradually incorporate the hot stock, stirring constantly, and add the asparagus stalks midway.
4. Toward the end, mix in the mushrooms and asparagus tips, cooking until tender.
5. Off the heat, blend in Parmesan, chives, and butter, seasoning to taste. Let it stand covered before serving.

Storage and Reheating: For best results, enjoy the risotto fresh. However, if you have leftovers, they can be stored in the refrigerator and repurposed into delicious risotto cakes the following day.

Nutritional Information: This risotto is a wholesome dish, offering a good balance of carbohydrates, proteins, and fats. The mushrooms provide valuable nutrients, while the Parmesan adds a calcium boost.

Frequently Asked Questions:

• Can I substitute the mushrooms? Yes, feel free to use your preferred types of mushrooms for varied flavors.
• Is there a vegan alternative for Parmesan? Nutritional yeast or vegan Parmesan can be used to mimic the cheesy flavor.

Original recipe by Mary Berry from "Mary Berry's Quick Cooking"​​​​.

Enjoy crafting this delectable Mushroom Risotto by Mary Berry, where every bite is a testament to the simplicity and elegance of home cooking. Whether for a cozy family dinner or impressing guests, this risotto promises to be a heartwarming addition to your culinary repertoire.