Fregola Risotto with Mushrooms

Join me mushroom foraging in the Emmental on my small-group Swiss food & wine tour.
Fregola Risotto with Wild Mushrooms & Smoked Tea Broth

Mushroom foraging in the Emmental is one of the highlights of my Swiss food & wine tour. We have an expert guide of course, and she gives everyone a pack of her dried wild mushrooms to bring home. Looking around for a dish to do them justice, I recalled a superb fregola risotto at The Taybank in Perthshire, Scotland. It was made with fresh mushrooms in a smoked tea broth and inspired this recipe. I use Lapsang Souchong tea as it’s very smoky, but Assam or another smoked tea will work too. Fregola is a Sardinian pasta that looks a little like couscous, except it’s been toasted so that some grains are darker than others. You can cook any pasta risotto-style, but it works especially well with fregola. As long as it’s well covered with liquid you don’t need to continually stir fregola risotto in the first 10 minutes or so, just towards the end as it gets thicker. Don’t skimp on the salt – remember pasta is normally cooked in salted water.

Serves 4 as a starter or light meal

Ingredients
  • 1 tablespoon Lapsang Souchong tea (6g/⅕oz)
  • 7 cups boiling water (1.75 litres/3½ pints)
  • 30g dried mushrooms (1oz)
  • ¼ cup extra virgin olive oil (60ml)
  • 1 red onion, finely diced
  • Salt flakes, to taste
  • 300g fregola (10½oz)
  • 50g cold butter, diced (1¾oz)
  • 35g freshly grated parmesan (1¼oz)
  • Small handful flat-leaf parsley, finely chopped
Method
  1. Steep tea in the boiling water for 5 minutes.
  2. Place mushrooms in a large heatproof bowl, strain the tea over them, cover and set aside for 30–60 minutes.
  3. Meanwhile, place oil and onion in a large high sided frying pan over low-medium heat.
  4. Add 2–3 teaspoons of salt, cover and cook for 15–20 minutes, stirring occasionally, until just starting to colour.
  5. Drain mushrooms, reserving them and the soaking water except for any grit in the bottom of the bowl. If mushrooms are large, run a knife through them without chopping them too much.
  6. Add fregola to onion and stir for a minute or so until it’s hot to the touch.
  7. Add mushrooms and about half the soaking water and stir to combine well.
  8. Increase heat and bring to the boil, then reduce heat so it’s just gently bubbling.
  9. Cook for 15–20 minutes, stirring often and adding more soaking water as needed until fregola is al dente. You may not need all of the water and timing will depend on the size and texture of the fregola. After about 10 minutes, stir risotto almost constantly, increasing heat a little.
  10. Once fregola is al dente, add butter and most of the parmesan, reserving just a little for garnish, and beat vigorously to incorporate it. Cover and set aside for 5 minutes.
  11. Stir in parsley, and a little more water if you want it soupier, taste and add more salt if needed.
  12. Serve fregola risotto in shallow bowls sprinkled with remaining parmesan.
Download a Print Friendly Version

Share page on:

Sub-Recipe

  •  

What Other Travellers Say

Janet (Tamworth, NSW, Australia)
Janet (Tamworth, NSW, Australia)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Australia)
Deb (Belconnen, ACT, Australia)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Australia)
Mark (Elizabeth Bay, NSW, Australia)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Australia)
Karen (Bowral, NSW, Australia)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.
See more Recipe Videos

Join Me Soon

Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)