I usually make oven risotto because it’s just easier. However, tonight I didn’t want a tomato based one. Sure I could have simply adapred the oven risotto recipe to make a mushroom one but I wanted to have a go at doing a ‘proper’ risotto. Indeed, tonight I endured a lot of heckling from my parents because I insisted on doing it the ‘proper’ way and adding the liquid gradually. Apparently it can work just as well if you put all of the stock in at once and just leave it. But I was in charge tonight damnit! I was doing it properly!
40g dried porcini mushrooms
1 litre boiling water
1 onion, chopped
2 cloves garlic, crushed
250g chestnut mushrooms, sliced
300g arborio rice
175ml white wine
chopped parsley, creme fraiche and grated parmesan to serve
– First soak the porcini mushrooms in a litre jug of boiling water for at least 20 minutes.
– Fish out the mushrooms and chop roughly. Reserve the mushroom stock.
– Heat a little oil in a large pan/casserole.
– Add the onion and garlic along with 1/2 tsp salt and fry gently until soft.
– Add the chestnut and porcini mushrooms and gently fry until the mushrooms soften.
– Add the rice and stir well, cook for 1 minute.
– Add the wine and cook, stirring to mix, until all of the wine is absorbed.
– Add about 1/4 of the stock.
– Cook, stirring occasionally to keep it from sticking, until all the liquid is absorbed. *
– Repeat until all of the stock is absorbed. Don’t pour the last few tbsp of stock into the pan as it will be gritty.
– Turn off the heat and cover the pan with a lid and leave it to stand for a few minutes to absorb the remaining liquid.
– To serve, sprinkle with parsley then serve with grated parmesan and creme fraiche.
* This will take around 30 minutes if not a little longer. All in all I’d say start this recipe about 1 hour before you want to eat.