This dried mushroom risotto is the perfect recipe for when you’ve got virtually no fresh vegetables in the house. It’s a store-cupboard staple which is not only filling, but delicious too. As long as you have an onion and a bit of garlic, you’re good to go. Oh, and chocolate!
Welcome to my 101st post (just noticed). It’s not quite the Cloud Forest Cake which I said was going to be the first thing I made from Willie’s Chocolate Factory Cookbook, but a vegetarian dinner recipe instead. This chocolate and dried mushroom risotto is my take on Willie’s porcini & chocolate risotto recipe.
Chocolate & Dried Mushroom Risotto
I love mushroom risotto, it always seems to turn out well and has a satisfyingly earthy flavour. This is the first time I’ve ever made it with only dried mushrooms, and although it didn’t have quite the bite to it that it does if made with fresh mushrooms, it was still very tasty.
This is also the first time I’ve made mushroom risotto with chocolate. And yes, the answer you’ve all been waiting for? I thought it worked really well as it contributed to the depth of flavour without making itself obvious. In fact mushrooms and chocolate pair very well.
I’ve added parsley and rocket to this recipe as I happen to have them growing in the garden. But they are entirely optional. If it’s a store cupboard meal you’re after, leave them out or substitute for whatever greens you happen to have to hand.
Dried mushroom risotto is a nice simple supper dish as well as being a great store cupboard standby and I will most certainly be making it again. If you substitute a bit of extra olive oil for the butter and don’t add the cheese on top, you have a tasty vegan meal.
Other Savoury Chocolate Recipes You Might Like
- Chilli corn chocolate muffins
- Chocolate bean burgers to go
- Chocolate falafel
- Cocoa yogurt dip
- Honeyed fig & goat’s cheese tart with chocolate balsamic
- Granny’s shepherd’s pie
- Refried beans
- Savoury chocolate vol-au-vents
- Spinach, goat’s cheese and chocolate filo triangles
Thanks for visiting Tin and Thyme. If you make this chocolate mushroom risotto, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Dried Mushroom Risotto. PIN IT.
Dried Mushroom Risotto with Chocolate – The Recipe
Dried Mushroom Risotto with Chocolate
- 50 g mixed dried mushrooms
- 1 tbsp tamari
- a few drops of hot chilli sauce I used my homemade chilli sauce
- 1 tbsp olive oil
- ½ onion - finely chopped
- 2 cloves garlic - finely chopped
- 15 g butter
- 125 g arborio rice
- 1 tbsp grated dark chocolate I used Willie's cacao
- a good handful of rocket - finely chopped (optional)
- handful of fresh parsley - finely chopped - (optional)
- a good grinding of black pepper
- a few shavings of your favourite hard cheese (I used Ilha Graciosa - an unpasteurised cow’s milk cheese from Portugal).
- Place the mushrooms in a pan and soak in 600 ml hot water in a pan for ½ an hour. Bring them up to a near simmer and keep it at this temperature.
- Add the tamari and chilli sauce.
- Fry the onion and garlic in the olive oil over a low heat until translucent. Add the butter and rice. Stir and leave for a few minutes for the rice to absorb some of the butter.
- Pour some of the mushrooms and stock into the rice and stir until the liquid is absorbed. Continue to do this until the stock is finished. Cover with a lid, turn the heat off and leave for a few minutes to ensure the liquid is fully absorbed and the rice properly cooked.
- Stir the chocolate, cacao, pepper, parsley and rocket (if using). Serve in bowls and scatter with the cheese.