Sofia Gallo - Mushroom Risotto
Cooking a risotto can be a serious business and it is , to an extent, but it’s an everyday occurrence for Sofia Gallo.
Cooking mushroom risotto for Foodie Book Clubs Lockdown Lunches, Sofia , who showed her cooing sills on MasterChef, showed Lizzie and I that when you put love into a dish, it adds to the flavour.
Sofia wrote her own bio, so read on:
Follow the recipe to try it out for yourself and watch Sofia cook it on Foodie Book Clubs YouTube channel.
“Hello! I am Sofia.
Being born in Southern Italy and spending lots of time with my Nonna means I have always had an interest in cooking. Some of my earliest memories are spending time in the kitchen together, I specifically remember her teaching me the art of making fresh pasta.
My most recent achievement is taking part in MasterChef UK 2021 and making it through to the quarterfinals. I am an absolute lover of fresh seasonal ingredients, and I managed to wow the judges with simple ingredients always 'styled with class' (cit. John Torode). During my time in the competition, I also won the 'famous apron' with one of my signature dishes.
My passion for food, family traditions and teaching others has inspired me to pass on some of these Italian traditions and skills, and by offering virtual and live lessons, I can do just that! I pride myself on making several contributions to multiple platforms such as Foodim, Five Dinners, Riso Gallo UK and, more recently, I became UK Ambassador for Cookpad.uk.
If you are interested in having your own authentic Italian experience, join 'In Cucina con Sofia' for my virtual cookery classes or 'La Cucina' for the private dining experience. You can also find me teaching at the Milton Keynes Cookery School since recently joining the wonderful team there.”
Find Sofia:
Mushroom Risotto
Mushroom Risotto
Mushrooms risotto - 2 people
150 g of Carnaroli Rice
30 g of dried porcini mushrooms, or you can't find these 150 g of frozen mixed mushrooms
30 g butter + 10 g to 'Mantecare' the risotto
1 Clove Garlic - not peeled but crushed
1/2 Diced Shallot - check my tip on how to ease this
500 ml Stock of your choice
Salt and Pepper - if required depending on the flavour of the stock
20 g Grated Parmesan Cheese - you can use more for serving
Fresh chopped parsley
Method
In a frying pan add the 30 g of butter and the crushed garlic, and let melt and flavour.
When the butter start sizzling around the garlic, add the mushrooms straight from the freezer and let cook for about 10 minutes. These will be added back few minutes before finishing the dish.
Remove the garlic and in the same mushrooms flavoured juices, add the shallot and let soften.
Add the rice and let it roast. You will know when this is ready by moving the pan and the rice will sound crunchy.
From this stage on, start by adding the stock and lower the heat to medium to low.
Do not stir the rice and don't be tempted until later in the cooking progress.
You will notice the rice absorbing the liquid, but still keeping separated.
Once there are only about 150 ml of stock left, add the mushrooms back to the rice and finish the stock.
You can now give it a stir and adjust seasoning if needed more
For the mantecatura, take the pan off the heat and add the 10 g butter and any grated cheese of your choice.
My preferred option is Parmigiano Reggiano.
I served this risotto with the addition of crispy oyster mushrooms coated in homemade garlic dust.
Buon Appetito!
