savoury

Mushroom Risotto

• source: https://www.bbcgoodfood.com/recipes/mushroom-risotto
• servings: 4

Ingredients

• 50 g dried porcini mushrooms
• 1 vegetable stock cube
• 2 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 250 g chestnut mushrooms
• 300 g risotto rice
• 175 ml white wine
• 25 g butter
• 50 g parmesan
• 1 handful parsley leaves

Cookware

• large bowl
• shallow saucepan

Method

1. Put dried porcini mushrooms 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.
2. Crumble vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
3. Heat olive oil in a shallow saucepan or deep frying pan over medium heat. Add onion finely chopped and garlic cloves finely chopped, then fry for about 5 minutes until soft.
4. Stir in chestnut mushrooms chopped and the dried mushrooms, season with salt and pepper and continue to cook for 8 minutes until the fresh mushrooms have softened.
5. Tip risotto rice into the pan and cook for 1 minute. Pour over white wine and let it bubble to nothing so the alcohol evaporates.
6. Keep the pan over medium heat and pour in a quarter of the mushroom stock. Simmer, stirring often, until the rice has absorbed all the liquid.
7. Add about the same amount of stock again and continue to simmer and stir — it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
8. Continue stirring until the rice is cooked. If still undercooked, add a splash of water. Take the pan off the heat, add butter and scatter over half the parmesan freshly grated and half the parsley leaves chopped.
9. Cover and leave for a few minutes so the rice can take up any excess liquid. Give a final stir, spoon into bowls and scatter with the remaining cheese and parsley.