Mushroom Risotto Recipe
This delicious Italian mushroom risotto recipe takes only 20 minutes to prepare and yields 4 servings.
Ingredients:
- 350-400g/12-14oz of Carnaroli rice or Arborio rice
- 50 g/2oz of porcini mushrooms, dried
- 2 knobs of butter
- 60ml/2oz extra virgin olive oil
- 1 large shallot, finely chopped
- 100ml/3 1/2 fl oz white wine
- 1 litre/1 3/4 pints of hot chicken or vegetable stock
- 25g/1 oz grated parmesan cheese
- salt and ground black pepper for seasoning
Directions:
- Before you start, have your stock ready and leave it simmering while you prepare everything else.
- Rinse the dried porcini mushrooms and place them in a bowl filled with tepid water for about 20-30 minutes. You will be using a few ladles of this water later on.
- Take the mushrooms from the bowl and squeeze out the excess water. Cut them into small pieces.
- Take a large pan and heat the olive oil, adding 1 knob of butter and the shallots. Cook slowly for 3-5 minutes until shallots are soft.
- Add mushrooms to the pan and stir for 1 minute.
- Add the rice to the pan and stir frequently, until it is completely coated with oil. Keep stirring for about a minute or two.
- While stirring, add the white wine slowly until it starts to evaporate (1-2 minutes).
- Add a couple of ladles of the mushroom water to your mix and stir gently until the liquid has been soaked up.
- Add the stock and turn the heat to medium/low.
- Keep stirring and checking constantly to see when you need to add more stock. Only add a couple of ladles at a time, stirring slowly and frequently until completely absorbed. This will take about 15 minutes.
- Check the consistency of the rice by tasting it. You ultimately want it al dente.
- When the rice is cooked al dente, add in the parmesan cheese and stir for a few seconds.
- Remove the pan from the heat, and add in the remaining knob of butter, stirring gently until completely melted.
- Cover the pan, and let the risotto set for about 1 minute.
ENJOY!
Related posts:
