Mushroom Risotto

 

Serves 4

 

Ingredients

50g dried porcini

1 onion, finely diced

300g Risotto rice (Arobrio, Carnaroli or Vialone Nano) 

200ml dry white wine

15g + 50g + 50g salted butter

100g grated parmesan cheese

1.5L vegetable stock 

Salt and pepper to taste

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Method

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1. Place the porcini mushrooms in a bowl. Cover with boiling water and leave to soak for 20 minutes. Strain and reserve the liquid.

2. Place the stock and soaking liquid in a saucepan and gently bring to the boil, then reduce to low heat.

3. In a non-stick frying pan, place 50g butter and add the diced onion. Cook for 5-8 minutes or until soft and translucent. 

4. Add the rice and stir. Fry the rice until shiny and translucent, about 5 minutes.

5. Add the white wine and stir until all wine has been absorbed.

6. Add the stock, a ladle at a time, until the rice is cooked. In between additions, stir and allow stock to absorb before adding more. You might not need all of it. If you finish your stock and the rice is still not cooked, add some boiling water. 

7. In the meanwhile, place the mushrooms in a pan with 15g of butter and sautée for 5 minutes. 

8. Once the rice is cooked, remove from the heat and stir in the mushroom, 50g butter, and parmesan cheese. Stir to combine. 

9. Season with salt and black pepper.

10. Serve immediately.

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