A recent bout of foraging in Kuitpo Forest has found me with a surplus of Saffron Milk Cap Mushrooms (also known as Pine Mushrooms). These babies are bright orange, look deadly and taste DELICIOUS. I forage my own pine mushrooms, but I strongly recommend buying them from a shop/market if you don’t know what you’re looking for- it’s very easy to make a mistake with mushroom ID.
This risotto is very easy to make, doesn’t require many ingredients and is the perfect meal for those wintery days. If you don’t have access to these particular mushys, this recipe would work fine with normal mushrooms.
Saffron Milk Cap Mushroom + Bacon Risotto
- 2 cups of Arborio rice
- 5-6 cups of chicken stock
- 1 red onion, diced
- 6 rashes of short cut bacon, roughly chopped
- 4 medium-large Saffron Milk cap mushrooms
- A good glug of olive oil
- In a large pan pour a good glug of olive oil. Place the onions and bacon into the pan, cooking until the onions have softened and the bacon starts to cook. Add the mushrooms and stir for a few minutes until they slightly soften.
- Add the rice to the pan, mix it all up so it soaks in those delicious bacony juices. Leave for about a minute.
- Add 5 cups of chicken stock. Give it a good mix and place the lid on the pan on a medium heat, allowing it to simmer slowly.
- Check up on on it every 5 minutes or so, making sure it isn’t getting stuck. Cook for approx 15-20 minutes.
- Add the extra cup of stock and cook for approx 5 minutes (covered) until all the liquid is absorbed.
- Once the liquid is all soaked up and the rice is cooked, serve and DEVOUR.
- Makes 2/3 serves, depending on how big your serves are. I like a big serve, just saying.
Note: These mushrooms are seasonal- Adelaidians, you can find them at the Mushroom Man in the Adelaide Central Market or farmers markets (there’s usually some at the Willunga Farmers Market).
Chicken stock is from Little Acre Foods– some of the best stock/broth that’s ever graced my lips. Worth checking out if you’re at the WFM.