Mushroom Risotto

By Barney Desmazery · bbcgoodfood.com

50 min

Creamy arborio rice cooked with porcini and chestnut mushrooms, finished with butter and parmesan.

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50 g dried porcini mushrooms	Soak porcini in 1 litre boiling water, 20 min	Drain porcini, crumble stock cube into liquid, squeeze mushrooms					Cover, rest few min, serve with remaining cheese & parsley
1 vegetable stock cube
30 ml olive oil	Heat oil, fry onion & garlic, 5 min until soft	Stir in chestnut & porcini mushrooms, season, cook 8 min	Add rice, toast 1 min, pour in wine, simmer until evaporated	Add 1/4 stock, simmer & stir until absorbed	Add remaining stock in portions, stir often until creamy & tender	Off heat, stir in butter, half cheese & half parsley
1 onion, finely chopped
2 garlic cloves, finely chopped
250 g chestnut mushrooms, chopped
300 g risotto rice (such as arborio)
175 ml white wine
porcini soaking liquid with stock cube
25 g butter
50 g parmesan or Grana Padano, freshly grated
handful parsley leaves, chopped

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