Beefsteak Mushroom and Hen of the Woods Risotto is a traditional British recipe for a classic Italian-inspired dish of bracket fungi cooked with risotto rice in stock until tender and creamy. The full recipe is presented here and I hope you enjoy this classic British version of: Beefsteak Mushroom and Hen of the Woods Risotto.
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Ingredients:
1 beefsteak fungus (about 150g)
150g hen of the woods mushroom
1l vegetable stock or chicken stock
1 onion, chopped
2 garlic cloves, chopped
4 tbsp olive oil
250g Arborio rice (or other risotto rice)
3 tbsp butter
4 tbsp freshly-grated Parmesan cheese
Method:
Wash the beefsteak fungus carefully under a cold tap then place in a pan of lightly-salted water and blanch for 5 minutes (this removes the worst of the tannins). Remove from the pan, wash under the cold tap then slice thinly.
Tear the hen of the woods into strips, washing them as you go then combine with the beefsteak fungus and set aside.
Heat the stock in a pan and keep simmering gently. Now heat the oil in a pan and use to fry the onions for about 8 minutes, or until very soft then add the mushrooms and fry for 5 minutes. Add the rice and 1 tbsp butter and stir until the rice grains are coated in the oil and are beginning to turn translucent.
Add a ladle of stock to the risotto, bring to a simmer and continue cooking slowly, without stirring until the rice has absorbed all the liquid. Now add another ladle of liquid. Continue cooking in this manner for about 20 minutes, or until the rice is cooked (ideally it should be soft outside and just slightly al dente in the middle.
When ready, divide the mixture between four shallow serving bowls. Dot a little butter on top then scatter the Parmesan cheese over the top. Serve with crusty bread and a spicy green salad.
