Mushroom Risotto

The rice used to make risotto is said to have been introduced to Northern Italy, notably the Po Valley, in the fourteenth century, and risotto dishes then developed in the area around Milan. This recipe is characterised by the porcini mushroom flavour but there are said to be literally hundreds of different risotto recipes.

Ingredients

For 1	Continued...
15 gm butter (1)	3 tbspn dry white wine (see note 3)
20 gm dried porcini mushrooms (or to taste see note 1)	1 tbspn fresh parsley (chopped)
100 gm chestnut mushrooms (see note 1)	500 ml stock (see preparation for details ‡‡)
2 tbspn olive oil	2 tbspn parmesan
15 gm butter (2)	as reqd salt
50 gm onion (prepared weight)	as reqd black pepper
70 gm risotto rice (see note 2)	15 gm butter (3)

Preparation

Soak the dried porcini mushrooms in 150 ml of boiling water for at least 30 min to an hour or more then drain, saving the liquor, and squeezing out the excess water.
Slice the chestnut mushrooms.
Finely chop the onion.
Chop the parsley.
Grate the parmesan.
‡‡ Gently transfer the porcini soaking liquor into a measuring jug, leaving behind any gritty residue that has accumulated, then make the liquid up to 500 ml using chicken stock.

Cooking - about 30 min

Transfer the 500 ml of stock to a pan and ensure it is hot but not boiling.
Using a suitable pan, over a low/medium flame, melt the butter (1) and sauté both sorts of mushrooms for about 4 min then set aside.
In the same pan add the oil and butter (2) and fry the onion, stirring regularly, for about 3 min.
Add the rice and fry, stirring regularly, for 1 min.
Add all the mushrooms, wine and parsley and cook, stirring, for about 30 seconds.
Add about 150 ml of the stock and slowly simmer, stirring regularly (see note 4), until the stock is absorbed (about 6 min).
Gradually add the remaining stock a little at a time allowing it to be largely absorbed before adding more, slowly simmering and stirring regularly (see note 4) for about 20 min, (hot water can be added if you run out of stock).
Remove from the heat and stir in the grated parmesan.
Season to taste (see note 5) and stir in the butter (3).

Serving

This can be served as it is or, optionally, with the addition some peas or mixed veg.

Notes

(1) If chestnut mushrooms are unavailable use button mushrooms instead or indeed use any mushrooms of choice. Dried porcini mushrooms have a strong distinctive flavour so be cautious increasing the specified quantity.
(2) Arborio rice is a good choice but some supermarkets sell their own brand simply called 'risotto rice'.
(3) Dry red wine can be used but it will change the colour.
(4) Stirring the rice helps to release the starch which increases the creaminess.
(5) Take care with the seasoning as the stock and parmesan are also salty.

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