Wild mushroom risotto
This wild mushroom risotto is deliciously oozy and creamy. The wild mushrooms have a gorgeous nutty flavour which permeates the creamy rice. As well as being ridiculously tasty (plates WILL be licked clean) and really rather impressive, it is also incredibly simple to throw together, taking around 30 with the odd stir here and there.
50g dried porcini mushrooms
500ml chicken stock (or vegetable if you prefer)
2 tbsp butter
1 small onion, finely diced
100g chestnut mushrooms sliced
2 cloves garlic (chopped)
1 cup arborio rice
250ml white wine
1/4 cup parmesan cheese, grated
salt and pepper, to taste
Cover the dried porcini mushrooms in 100ml of boiling water and leave to soak for 15 minutes. Meanwhile, melt the butter in a pan over medium heat then add the onion and cook until tender, about 5 minutes. Add the fresh mushrooms and cook for 10 minutes until they start to turn golden brown and release their liquid. Now add in the garlic and cook for another minute. At this point, drain the porcini mushrooms (reserving the liquid they have been soaking in) and add them to the pan along with the risotto rice.
Now it’s time to start adding in some liquid… Add the wine, stir well and cook for 3-4 minutes until the wine starts to disappear. Once this happens, add in about 1/3 of your chicken stock and the reserved porcini liquid, stir well then leave to bubble away gently for 5 minutes. Once the liquid starts to evaporate, add in the next 1/3 of the stock and stir. Once again, after this liquid has evaporated, add in the remaining 1/3 of stock, stir and cook for the final 5 minutes. The risotto grains should be creamy and soft but still have a very slight bite to them. To serve, taste and season with salt and pepper, remove from the heat and stir in the grated parmesan cheese.