- 50g dried porcini mushrooms
- 1 vegetable/chicken stock cube, I prefer chicken but that’s personal preference.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic clove, finely chopped
- 250g pack chestnut mushroom, sliced and washed
- 300g risotto rice, such as arborio
- 1 x 175ml glass white wine
- About a teaspoon or so of butter
- handful parsley leaves, chopped
- 50g Parmesan or grana padano, freshly grated
- Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
- Add the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid and roughly chop the mushrooms.
- Heat the oil in a shallow saucepan or deep frying pan over a medium flame.
- Add the onions and garlic, then fry for about 5 mins until soft.
- Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Add the rice into the pan and cook for 1 min.
- Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock.
- Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.
- Take the rice pan off the heat, add the butter and scatter over half the cheese and the parsley.
- Cover and leave for a few minutes, before giving the risotto a final stir. Serve with grated cheese and chopped parsley.