1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/¼ pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
freshly grated Parmesan (or similar vegetarian hard cheese), to serve
1. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
2. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.
As with all risotto’s the challenge is the stirring and ensuring it doesn’t dry out. The dried Porcini mushrooms are essential to this, not least because the residual water forms a key element of the stock. I found it needed a 2nd cube of vegetable stock for the remaining water.
This recipe was courtesy of BBC Food: Web Link