Perfect Mushroom Risotto
, 45 min, Serves 4
A creamy risotto with sautéed fresh mushrooms and rehydrated porcini, finished with butter and Parmesan.
| prepBring stock and dried porcini to a simmer in a large pan | |||||||
| 1.2 litre / 1200 ml chicken or vegetable stock | Simmer stock, steep porcini | Add hot stock ladle by ladle, stir often | Stir in butter & Parmesan, rest 1 min | Stir in cooked & dried mushrooms, loosen | Season with salt & pepper, serve with parsley & extra Parmesan | ||
| 15 g dried porcini mushrooms | Fry mushrooms & garlic until golden | ||||||
| 200 g mixed fresh mushrooms (chestnut, oyster, wild) | |||||||
| 25 g unsalted butter (for frying mushrooms) | |||||||
| 1–2 garlic cloves, finely chopped | |||||||
| 2 tbsp olive oil | Fry shallot until softened | Stir in rice, coat with oil, cook 3 min | Add wine, cook until absorbed | ||||
| 1 shallot, finely chopped | |||||||
| 250 g carnaroli or arborio risotto rice | |||||||
| 100 ml dry white wine | |||||||
| 50 g unsalted butter (for finishing) | |||||||
| 50 g freshly grated Parmesan, plus extra to serve | |||||||
| small handful flatleaf parsley, chopped | |||||||
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