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Mushroom Risotto
Serves: 4
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INGREDIENTS:
1,5 litres hot vegetable stock
50g dried porcini mushrooms
olive oil
butter
1 small onion, peeled and finely chopped
1 garlic clove, crushed and chopped
400g risotto rice
150ml white wine
200g of assorted wild mushrooms, eg enoki, beech or oyster,
cleaned and sliced
Maldon salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley
juice and zest of 1 lemon
25g butter
1 cup freshly grated Parmesan cheese, plus shavings for serving
extra virgin olive oil
dressed rocket leaves, in olive oil
truffle oil
METHOD:
Heat stock in a saucepan and keep it on a low simmer
Place the porcini mushrooms in a bowl and pour in just
enough hot stock to cover. Leave for a couple of minutes until
they have softened
Strain the mushrooms but reserve the liquid to use in the
risotto
Using a large heavy-based pan, heat olive oil and add a knob
of butter. Once the butter is bubbling, add the onion and
garlic
Fry slowly for at least 10 minutes without colouring them,
then add the rice
Stir the rice until it is coated in the oil and the outside of
each kernel is glossy. At this point add the white wine and stir
continually until the liquid has cooked into the rice, and there
is no alcohol smell
Ladle the ‘porcini stock’ into the pot, stirring continuously
until the liquid has been absorbed into the rice, then ladle in
more stock
Continue doing this until the rice is soft but still al dente. This
will take about 30 minutes
Heat olive oil and butter in a frying pan and sauté the
rehydrated porcini and field mushrooms
37 main courses