About the Recipe
Packed full of flavour this woody mushroom risotto will take you on a wild journey through all the flavours a woodland has to offer topped with a creamy indulgence and saltiness from butter and parmesan.
Ingredients
For the broth
1 stock pot (beef or vegetable)
Handful of dried porcini mushrooms (prep: steep in boiling water in a bowl for around 20 minutes. When you add to your pot, discard the last few dribbles to avoid sediment)
For the risotto
1 onion roughly chopped/sliced
3 cloves garlic, roughly chopped/sliced/minced/grated
250g mushrooms
300g risotto rice (carnarolli, arborio or supermarket labelled risotto rice)
1 glass of white wine
Healthy tablespoons of butter
Grated parmesan - to taste
Preparation
Prepare the broth: loosen the stock pot in a pot of boiling water and add the liquid from the dried mushrooms
Lightly fry your onion and garlic cloves until fragrant. Stir in the mushrooms and rehydrated dried mushrooms. If the mushrooms start to stick to the pan, add more water not oil, the molecular structure of mushrooms is such that they will absorb the liquid and this may make them unpleasant to eat as well as unhealthy.
Add the rice to the pan and toast slightly for around 1 minute before adding the glass of white wine. Let the wine evaporate.
Add around half your stock and then add a ladel of stock each time you can see no more rice. Whilst you are doing this, constantly stir and check for doneness. You can do this after around 10-15 mins of cooking by simply tasting the rice.
Once it is cooked to your liking, remove from the heat, add your butter and cheese and you are ready to serve!