Mushroom risotto
Ingredients
30 g dried porcini mushrooms
Place 1 litre of boiling water over these and leave for 30 minutes
300 g mushrooms of your choice: chestnut, portobello, shiitake, oyster, or any other edible ones you fancy. If you are not using porcini mushrooms to make a liquor, go for 380 g fresh mushrooms. Choose as many different types of mushroom as you can.
4 tablespoon olive oil
15 g butter
3 cloves of garlic
100 ml dry white wine
300 g arborio rice
2 tablespoons chopped parsley
An extra (large) knob of butter
30 g Grand Padano or Parmesan or Pecorino Cheese (grated)
13
Drain the stock from the porcini mushrooms into a pan, measure and make up to a litre with good quality stock. Keep the mushrooms.
Chop the fresh mushrooms small.
Heat the oil and 15 g butter in a pan and add the onions and garlic.
Add the chopped mushrooms and cook for 4 - 5 minutes. Chop the porcini mushrooms and add these also.
Add the rice to this and stir in - cook for a couple of minutes.
Add the rice and cook for a few minutes to let the alcohol evaporate.
As the rice cooks, add a ladle of the stock and stir. Keep stirring until it is absorbed.
Repeat this process until the rice is cooked, and the rice / mushrooms look unctuous and flow.
Stir in a knob of butter and the cheese, then the parsley before serving. You can add all the parsley, or save a little for a garnish.
To vary, when you add the wine add thyme or frozen peas or asparagus. You can also add 2 tablespoons of tomato puree to the stock.