World Cuisine

Mushroom Risotto

cook 30 mins
  • 10 g (1/3 oz) dried porcini
  • 200 ml (7 fl oz) boiling water
  • 1 tablespoon olive oil
  • 2 shallots, diced
  • 350 g (11 1/2 oz) Arborio rice
  • 150 ml (1/4 pint) white wine
  • 600 ml (1 pint) hot stock
  • 175 g (6 oz) chestnut mushrooms
  • 1 teaspoon chopped thyme leaves
  • salt and pepper
  • 2 tablespoons grated Parmesan cheese, to serve
  • Place the dried porcini in a bowl and cover with the measurement water. Leave to stand for 15 minutes.
  • Meanwhile, heat the olive oil in a saucepan and sauté the shallots for 2–3 minutes, unitl softened but not coloured.
  • Stir in the rice and continue to stir, until the edges of the grains look translucent.
  • Pour in the wine, and cook for 1–2 minutes over a high heat and stir until it is absorbed.
  • Add a ladle of the hot stock, reduce the heat to medium, and stir continuously until it has been absorbed. Repeat with the remaining hot stock, a ladle at a time.
  • Drain the porcini, reserving the liquid. Roughly chop the porcini and add to the rice with the fresh mushrooms and a ladle of the porcini liquid.
  • Continue to stir and add liquid, until the rice is ‘al dente’.
  • Stir in the thyme and season to taste.
  • Serve sprinkled with grated Parmesan.
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