Mushroom Risotto
Mushroom Risotto
Prep time:25 min, plus soaking
Cook time:35 min
Serves:4
Ingredients
50 g butter, plus extra to serve
1 onion, finely chopped
300 g superfino carnaroli rice
3 tbsp plus 1 tsp white wine
20 g dried porcini, soaked in warm water for 20 minutes
1 litres hot chicken or vegetable stock, preferably home-made
2 tbsp olive oil
1 clove garlic, finely chopped
200 g wild mushrooms
20 g finely grated parmesan
4 tbsp chopped parsley
black pepper
Method
Melt the butter in a heavy-based casserole over medium heat. Add the onion and cook very slowly for 5-7 minutes until soft.
Add the rice and stir for a few minutes until heated through and well-coated with the butter.
Stirring continuously, add the white wine and cook for a few minute to allow the alcohol to evaporate.
Drain the dried mushrooms, squeeze out any excess moisture and add them to the rice.
Add a ladleful of hot stock and stir until absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed - about 15-17 minutes. When cooked, the rice should be 'al dente' - tender but firm in the centre.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and gently fry for a few seconds until transparent, taking care not to let it colour.
Add all the mushrooms and season with salt and pepper to taste. Fry for about 5 minutes, stirring, until the mushrooms start to release their juice.
When the rice is cooked, stir in the mushrooms. Leave to stand for 1 minute.
Add the butter, Parmesan and parsley, stirring vigorously with a wooden spoon. Season to taste and serve.
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