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All-seasons mushroom risotto

Serves 4

1 x 10g/ ¼ oz packet porcini mushrooms
1 bay leaf
3 tbls olive oil
50g/2oz butter
1 onion, peeled and chopped
350g/12oz chestnut mushrooms or button mushrooms
2 garlic cloves, crushed
350g/12oz Arborio or other risotto rice
salt and freshly ground black pepper
chopped fresh parsley, preferably flat-leaf
50g/2oz fresh Parmesan cheese, cut into thin slivers

Put the porcini into a saucepan with the bay leaf and 1.5 litres/2 ½ pints of boiling water. Let it simmer while you prepare the other ingredients.

Heat the olive oil and half the butter in a large saucepan, then put in the onion, cover and cook for about 5 minutes, until soft but not browned.

Slice the fresh mushrooms and add to the onion with the garlic and rice. Stir for 2-3 minutes, until the rice is coated with the buttery juices.

Add a ladleful of the simmering water from the pan containing the porcini and stir well; once it has been absorbed, add another. Keep the water in the porcini pan simmering away and continue to add it to the risotto a ladleful at a time as each addition is absorbed, stirring the risotto constantly.

Fish out the porcini from the pan, chop them up and add them to the risotto. Stop adding water once the rice is tender but not soggy - al dente, in fact. This will be after about 20 minutes and you will probably have used all the water.

Stir in the rest of the butter and season to taste with salt and pepper. Serve immediately, scattered with the parsley and slivers of Parmesan.

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