Mushroom Risotto
A classic mushroom risotto with dried porcini for depth, chestnut mushrooms, white wine and parmesan.
Source
Recipe Info
Servings: 4
Prep: 5m
Cook: 25m
Total: 30m
Ingredients
- 50g dried porcini mushrooms
- 1 vegetable stock cube
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g chestnut mushrooms, chopped
- 300g risotto rice, such as arborio
- 175ml white wine
- 25g butter
- a handful parsley leaves, chopped
- 50g parmesan or Grana Padano, freshly grated
Instructions
- Put the dried porcini into a large bowl and pour over 1 litre boiling water. Soak for 20 minutes, then drain into a bowl, discarding the last few tablespoons of liquid.
- Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat the oil in a shallow saucepan or deep frying pan over medium heat. Add the onion and garlic, then fry for about 5 minutes until soft.
- Stir in the chopped chestnut mushrooms and the soaked dried mushrooms, season with salt and pepper and cook for 8 minutes until the fresh mushrooms have softened.
- Tip in the rice and cook for 1 minute. Pour over the white wine and let it bubble away so the alcohol evaporates.
- Keep the pan over medium heat and pour in a quarter of the mushroom stock. Simmer, stirring often, until absorbed. Continue adding stock a quarter at a time, stirring, until the rice is creamy, plump and tender.
- Take the pan off the heat, add the butter and half the grated cheese and half the parsley. Cover and leave for a few minutes so the rice can absorb any excess liquid as it cools slightly.
- Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.