Mushroom risotto

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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Ingredients

50g Butter, plus extra to serve
1 onion, finely chopped
300g superfino Carnaroli rice
3 tbsp plus 1 tsp White wine
20g dried porcini mushrooms, soaked in warm water for 20 minutes
1 litre hot chicken or vegetable stock, preferably home-made
2 tbsp Olive oil
1 garlic clove, finely chopped
200g assorted wild mushrooms
20g finely grated Parmesan
4 tbsp chopped parsley
salt and fresh ground black pepper

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