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Preparation Time: 30 minutes Cooking Time: 30 minutes Servings: Four good main meal portions. Freeze: No Special Equipment: A large heavy based frying pan, with a lid is best. A second large frying pan for the mushrooms. INGREDIENTS FOR PORCINI RISOTTO
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| Ingredient | Quantity |
| Chestnut mushrooms | 250g / 9oz |
| Dried porcini mushrooms | 40g / 1½oz |
| Carnaroli or Arborio risotto type rice | 300g / 11oz |
| Parmesan Cheese (fresh) | 80g / 3oz |
| Butter | 25g / 1 oz |
| Medium onion | 1 |
| Garlic clove | 2 |
| Vegetable stock cube | 1 |
| Dry white wine | 175ml (1 wine glass full) |
| Flat leaf parsley | Handful of leaves |
| Olive oil | 4 tablespoons |
| Salt and pepper | To taste |
PREPARATION FOR PORCINI RISOTTO
Boil 1 litre of water, and pour it over the dried porcini mushrooms in a large bowl. Leave them to soak for 25 minutes. When they have soaked, gently squeeze excess water from them (back into the water used for soaking). Slice the soaked porcini mushrooms.
Heat the water used to soak the porcini mushrooms and stir in the stock cube. This is now your "stock".
Finely chop the onions and garlic.
Rinse the chestnut mushrooms to clean them. Slice them.
Grate the parmesan cheese.
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COOKING THE PORCINI RISOTTO
STEP 1 - Fry the onions on a low heat, add wine.
| Heat 2 tablespoons of the olive oil to a medium low heat in the heavy bottomed frying pan. Add the onions and fry for 15 minutes stirring frequently until they are softened but not browned. Add the rice, cook for two minutes stirring continuously to coat the rice in oil. Turn the heat up to medium and then pour in the white wine. Cook for a further two minutes, stirring continuously. |
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STEP 2 - Add the rice and stock.
| Turn the heat down to medium low, Add about a quarter of the stock you made
previously using the juices from the porcini mushrooms. Stir that in well. Add
the chopped garlic. While completing this step, start step 3 below as well. Stir frequently and when the liquid is absorbed add a quarter more. Continue adding stock until it is all absorbed. |
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It's not possible to exactly quantify how much liquid is needed for a risotto. Slightly more or less than in the ingredients list may be required. It all depends on the amount of heat, the rice used, the size of the pan and other factors. You are aiming for rice which has absorbed almost all the liquid in the pan, which is soft but still has a slight bite to it.
Add some salt and pepper to season during the cooking. Towards the end
of cooking the mushrooms put the serving plates in a warm oven.
STEP 3 - Fry the mushrooms.
| In between stirring the risotto, place a pan on a medium heat and add the
remaining 2 tablespoons of olive. Add the sliced chestnut and porcini mushrooms
to the pan and fry them, stirring frequently, for 15 minutes. When the mushrooms have cooked, place them to one side off the heat. |
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STEP 4 - Combine remaining ingredients.
| When the risotto rice is cooked, add the mushrooms, stir them in well and
cook for a further two minutes. Add 2oz (two thirds) of the Parmesan cheese and all the butter (chop into small pieces) then stir them in well. Remove the pan from the heat, cover and leave for two minutes. |
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Finely chop the parsley. Serve the porcini risotto onto the warmed plates, scatter some chopped parsley and Parmesan over the top and eat immediately.
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