Mushroom Risotto
An authentic taste of autumn at any time of year.
Equipment
- 1 large saucepan
- 1 Large pan
- 1 Chef Knife
- 1 Chopping Board
- 1 Measuring Jug
- 1 spatula or wooden spoon
- 1 cheese grater
Ingredients
- 30 grams dried porcini mushrooms
- 215 grams chestnut or button mushrooms wiped clean with a damp cloth or kitchen towel and sliced
- 90 grams unsalted butter
- 2 tbsp flat leaf parsley
- 1 litre home made vegetable stock
- 1 medium onion very finely chopped
- 300 grams carnaroli rice
- 1 piece pecorino rind
- 120 ml white wine
- sea salt and freshly ground black pepper
- 75 grams pecorino cheese finely grated
Instructions
- Soak the dried porcini mushrooms in 400 ml of tepid water for about an hour.
- Strain the re-constituted mushrooms, reserving the mushroom soaking water, straining through a fine mesh or kitchen paper if necessary.
- Melt 30 grams of butter in a pan and sauté sliced button or chestnut mushrooms until they start to take on some colour.
- Stir in the parsley and cook until well combined, then set aside, straining off any excess mushroom liquid.
- In a separate pan, add the vegetable stock and the porcini water and bring to the boil, and then keep warm at a very gentle simmer.
- Add 30g of butter to the pan, along with the onions and sauté over medium heat for about 10 minutes until soft and translucent, making sure the onion doesnt stick.
- Add the carnaroli rice and stir for a minute until all the grains are coated in the butter.
- Stir in the re-constituted porcini mushrooms and the sautéd mushrooms.
- Add the white wine and cook until most of the wine has cooked away, stirring continuously.
- Add a ladle of the stock to the rice. Stir continuously until the stock has evaporated and then add another ladle of stock.
- Continue to add and reduce the stock, one ladle at a time for 10 minutes and then add the pecorino rind.
- Continue to add and reduce stock for a further 6 minutes, again stirring the whole time and then test the rice - the rice should have an al dente bite to it. Season with sea salt and freshly ground black pepper and cook for a minute or two more if the rice isn't quite done.
- Take off the heat. The rice shouldn't cook for longer than 18 minutes total. Add the remaining 30 grams of butter and stir through the risotto.
- Remove the pecorino rind (if still intact), check for seasoning. Garnish with parsley and serve immediately.