Mushroom Risotto is a lovely smooth recipe that has flavour, texture and alluring aroma. The subtle flavour of the garlic, mushrooms, onion and white wine blending with the Arborio Rice is a perfect formula. Served as a main dish, this is ready in 40 minutes for 4 people and your guests will be full of praise. I use chicken stock for a perfect balance but using vegetable stock turns this into an ideal vegetarian dish.
- 225 g chestnut mushrooms sliced
- 1 tbsp dried porcini mushrooms
- 2 cloves garlic finely chopped
- 1 medium onion chopped
- 350 g arborio rice
- 150 ml dry white wine good stuff
- 1.2 litres stock warm, chicken or vegetable
- 25 g butter
- 2 tbsp olive oil
- 2 tbsp fresh parsley chopped
- salt to taste
- Parmesan grated
- ground black pepper to taste
- Place the mushrooms into a mug and add hot water. Add the porcini mushrooms and allow to soak for 10 minutes. Drain well.
- Place a saucepan over a gentle heat and add the oil.
- When hot, add the onion and garlic. Fry over a gentle heat until soft, about 3 minutes.
- Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
- Stir in the rice and coat in the oil.
- Add the wine and adjust temperature until it starts to simmer. Stir constantly, until all of the liquid has been absorbed. Slowly add a ladle of stock at a time and simmer. Constantly stir, until the liquid has been absorbed again.
- Continue to add the stock, a ladle at a time, until all the liquid has been absorbed. The rice should be plump and tender.
- Chop the porcini mushrooms and stir into the risotto gently.
- Add the butter to the risotto and allow to melt. Add the salt and pepper to taste.
- Finally add the parsley and gently stir.
- Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve immediately with freshly grated Parmesan.