Mushroom risotto

Method

1. Soak the dried porcini in the sherry for at least an hour until softened.

2. Put the stock into a small saucepan, bring gently up to the boil, then turn the heat right down to a mere thread to keep the stock hot.

3. Melt half the butter in a wide, deep pan over medium heat. Add the onion and garlic, and cook gently without letting them burn.

4. Meanwhile pick the porcini out of the sherry and chop finely. Leave the sherry to settle.

5. Add the soaked porcini and the fresh mushrooms to the pan and cook for a further 5 minutes or so, until the water thrown off by the mushrooms has been evaporated.

6. Stir in the rice and half the parsley and season lightly with salt and pepper. Stir for about 1 minute.

7. Pour in the glass of white wine and the sherry, taking care to stop short of the gritty sediment left in the bowl.

8. Stir the risotto until the liquid is all absorbed, then add a generous ladleful of the hot stock. Continue in this way, stirring until one batch of liquid has gone, then adding another, until the rice is just tender and bathed in a rich creamy sauce.

9. Draw off the heat and stir in the grated Parmesan, the remaining butter and parsley. Taste and adjust the seasoning, and serve immediately.

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Ingredients

25- 30g dried porcini mushrooms, (or more if you are feeling generous)
3 tbsp sweet sherry, Marsala or Madeira
1 1/4 litres vegetable or chicken stock, preferably home-made
1 onion, finely chopped
2 cloves garlic, finely chopped
85g Butter
450g open-cap flat mushrooms, or other cultivated mushrooms such as shiitake, or chestnut mushrooms, trimmed and thickly sliced
300g Risotto rice, such as Arborio, Carnaroli, Vialone Nano
4 tbsp chopped flat-leaf parsley
1 small glass dry white wine
60g finely grated Parmesan
salt and fresh ground black pepper

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