Mushroom risotto
It’s worth investing the time in a good risotto. This recipe goes wonderfully well with fresh green beans and a glass of Pinot Noir.
Ingredients
Method
Ingredients
- 1 Tbsp dried porcini mushrooms
- 1 cup of boiling water
- 4 cups chicken stock (low salt)
- 1/2 cup sparkling wine
- 1 finely chopped onion
- 1 Tbsp butter
- 1 1/2 cups Arborio rice
- 1 cup of fresh mushrooms
Method
- Place a tablespoon of dried porcini mushrooms in a cup of boiling water and let seep for 30 minutes.
- In a pot warm to a low simmer 4 cups of low salt chicken stock to which you have added half a cup of sparkling wine.
- Finely chop an onion, gently fry in a good sized knob of butter (about a tablespoon) and when the onion is translucent add 1½ cups of Arborio rice and continue to cook on a low heat until the rice has become translucent with a white core – usually about 2 to 3 minutes.
- Add the mushroom and water mix
- Add hot stock until the rice is covered. Stir until the stock is absorbed
- Add 1 cup of sliced fresh mushrooms and again cover with stock.
- Stir gently until all stock is absorbed and continue adding stock, stirring and when stock is absorbed adding stock until the rice is cooked bit still has a slight resistance to the bite.
- Adjust seasoning, add ¼ cup of thinly sliced fresh mushrooms, stock to make the consistency that of thick porridge and a knob of butter.
- Stir gently to combine then serve in bowls with grated parmesan cheese and chopped parsley on top.
Serve this with fresh green beans and a glass of room temperature Pinot Noir