About this recipe:Risotto is comfort food at its best, and you can ring the changes by adding almost any ingredients you have to hand. This one uses a selection of fresh and dried mushroom to achieve the best flavour.
30g dried porcini mushrooms, soaked in 500ml boiling water
3 tbsp olive oil
1 large onion, finely chopped
2 large garlic cloves, crushed
400g risotto rice
4 tbsp dry white wine or vermouth
250g large, open cup mushrooms, stalks trimmed and caps sliced
1 litre vegetable stock, hot
25g freshly grated Parmesan or Italian-style hard cheese
chopped fresh parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Heat the oil in a deep frying pan over a medium heat. Add the onion and cook for 3 minutes, then add the garlic and stir for a further 2 minutes until the onion is softened.
Add the rice to the pan, stir for about 1 minute, then add the wine or vermouth and cook briskly, stirring, until almost all of it has evaporated.
Strain the dried mushrooms, reserving the soaking liquid. Stir the fresh mushrooms into the rice, then start to add the hot stock, a ladleful at a time. When all the stock has been absorbed, gradually add the mushroom soaking liquid and continue cooking until the rice is tender.
Stir in the soaked porcini mushrooms and the butter, cover and remove from the heat. Stand for 5 minutes, season to taste, then serve sprinkled with Parmesan and parsley.
I used sake instead of wine, which I doubt made much of a difference.
This is a great base recipe too, to try out different things. Second time round I used dried shiitake instead of porcini and added broccoli and it tasted very much like a take away Chinese. - 06 Nov 2012