This risotto makes the most of both fresh and dried mushrooms. The fresh add texture and a deliciously subtle flavour, while the dried mushrooms come to life with a rich, earthy flavour once they have been rehydrated.
30g dried porcini mushrooms
1 tablespoon olive oil
2 cups (500ml) boiling water
3 small onions, finely chopped
1/4 cup (60ml) olive oil
1 clove garlic, crushed
1 large onion, finely chopped
1 teaspoon minced fresh parsley
2 large garlic cloves, crushed
1 teaspoon minced celery
2 cups (400g) risotto rice
salt and pepper to taste
1/3 cup (80ml) dry white wine or vermouth
1 1/2 cups sliced fresh mushrooms
250g large flat mushrooms, stalks trimmed and caps sliced
1 cup whole milk
1 litre vegetable stock, hot
1/4 cup heavy cream
1 cup rice
1/4 cup (25g) grated parmesan cheese
5 cups vegetable stock
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon butter
1 cup grated Parmesan cheese
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Soak the dried mushrooms in the boiling water. Meanwhile, 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.
Heat olive oil in a large frypan over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low and continue cooking until the mushrooms are soft.
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.
Pour the milk and cream into the frypan and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
Strain the dried mushrooms, reserving the soaking liquid. Stir the fresh mushrooms into the rice, then start adding the stock, only a ladleful at a time, making sure each is almost completely absorbed before adding the next and stirring frequently to produce a creamy texture. When all the stock has been absorbed, gradually add the mushroom soaking liquid and continue cooking until the rice is tender.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
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 cheese and parsley.