|Love the smell of the Porcini liquid|
This recipe serves 4
2 tbsp of Olive Oil
40 g Dried Porcini Mushrooms
1 veg stock cube or tbsp of veg bouillon
1 onion finely chopped
2 cloves garlic finely chopped
300g Risotto rice( Arborio)
250g Chestnut Mushrooms sliced
175 ml White Wine
To Garnish Fresh Flat leaf Parsley
Soak the Porcini mushrooms in 1 litre of hot water, add the veg stock cube or boullion and leave for 20 mins.
After 20 mins remove the Porcini from the liquid, and chop finely.
Heat the oil in a shallow pan on a medium heat.
Fry the onions and garlic for around 5 minutes.
Stir in the Porcini and fresh mushrooms and season.
Cook for around 8 minutes until the mushrooms have softened.
Add the the rice and cook for 1 minute, then pour over the wine and let it simmer away until the wine evaporates.
Then gradually add the mushroom stock a little at a time until the rice has absorbed all the liquid.
When the rice is cooked stir through the butter.
Garnish with the parsley and sprinkle with the Parmesan.
Risotto is not the most visually appealing but packed with flavour.
Apologies if there are any spelling errors, I have polished off two glasses of wine (Hic) x