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Mushroom risotto

From The Peoples Cook Book (book slide)
A classic risotto using both fresh and dried mushrooms to give it depth of flavour from Helen Cristiofoli

Mushroom risotto

Method

1. Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally.

2. Meanwhile put the stock in a separate pan, and bring to the boil. Keep it simmering while you make the risotto

3. Add the rice to the onions and cook for a couple of minutes until glossy, stirring all the time with a wooden spoon. Add the wine and cook until all the liquid has been absorbed by the rice.

4. Drain the dried mushrooms reserving the soaking liquid. Add a ladleful of the hot chicken stock and the soaking liquid from the dried mushrooms to the rice mixture, and continue to cook over a medium heat until the rice has absorbed all the liquid, stirring all the time.

5. Continue to add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful, until the rice is tender but still retains a bite (this will take 15-20 minutes). Use as much of the stock as necessary to cook the risotto.

6. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat, add the fresh and soaked dried mushrooms and fry for a few minutes, stirring, until lightly cooked.

7. Stir the fried mushrooms into the risotto along with the parmesan cheese and serve immediately.

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Serves: 2

Prep: 10 min, plus 20 mins soaking
Cook: 30 min

Ingredients
40g unsalted Butter
2 tbsp Olive oil
1 large shallot, finely chopped
1 garlic clove, thinly sliced
1 litre hot chicken stock
125g Carnaroli rice
5 tbsp Red wine, (preferably Italian)
50g dried mixed wild Mushrooms, soaked in 100ml boiling water until re-hydrated (about 20 minutes)
125g mixed fresh Mushrooms, such portobello, closed-cup and porcini, sliced
50g Parmesan, freshly grated