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Mushroom risotto
- Prep time:
- 25 mins, plus soaking
- Cook time:
- 35 mins
- Serves:
- 4
Giorgio Locatelli's recipe for creamy risotto, richly flavoured with wild and dried mushrooms, couldn't be easier to follow
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Ingredients
- 50g Butter, plus extra to serve
- 1 Onion, finely chopped
- 300g superfino Carnaroli rice
- 3 tbsp plus 1 tsp White wine
- 20 g dried Porcini, soaked in warm water for 20 minutes
- 1 litre hot chicken or vegetable stock, preferably home-made
- 2 tbsp Olive oil
- 1 clove Garlic, finely chopped
- 200g wild Mushrooms
- 20g finely grated Parmesan
- 4 tbsp chopped Parsley
- black pepper
Method
1. Melt the butter in a heavy-based casserole over medium heat. Add the onion and cook very slowly for 5-7 minutes until soft.2. Add the rice and stir for a few minutes until heated through and well-coated with the butter.
3. Stirring continuously, add the white wine and cook for a few minute to allow the alcohol to evaporate.
4. Drain the dried mushrooms, squeeze out any excess moisture and add them to the rice.
5. Add a ladleful of hot stock and stir until absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed - about 15-17 minutes. When cooked, the rice should be 'al dente' - tender but firm in the centre.
6. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and gently fry for a few seconds until transparent, taking care not to let it colour.
7. Add all the mushrooms and season with salt and pepper to taste. Fry for about 5 minutes, stirring, until the mushrooms start to release their juice.
8. When the rice is cooked, stir in the mushrooms. Leave to stand for 1 minute.
9. Add the butter, Parmesan and parsley, stirring vigorously with a wooden spoon. Season to taste and serve.
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Latest Comment
This is a well written recipe and if you follow it, you will be rewarded with a beautiful risotto. Used a large cast iron casserole as suggested and then held it in the warming drawer for 15 minutes without it coming to any harm at all, although didn't add the parsley until immediately before it went to the table. Give it a try!