Risotto – Mushroom

Risotto Mushroom

2 pt. vegetable or chicken stock (or porcini stock available from Waitrose)
2 tbsp. butter
2 tbsp. olive oil
½ onion, finely chopped
2 cups rice (arborio, carnaroli, or vialone nano)
small packet dried porcini
250g/½lb button mushrooms, sliced thinly
black pepper
2 tbsp. freshly grated parmesan plus more at the table.

  1. Reconstitute the mushrooms by placing in 2 cups warm water and soaking for 30 minutes.
  2. Lift out the mushrooms by hand, squeezing as much water out as possible back into the soaking bowl.
  3. Rinse the mushrooms in several changes of fresh water, scraping off any soil which may remain.
  4. Pat dry with paper towel.
  5. Chop the mushrooms finely
  6. Bring the stock to a slow steady simmer on a ring near the risotto pan.
  7. Put 1 tbsp. butter and the oil in a large broad pan and allow to melt.
  8. Add the onion and cook until translucent.
  9. Add the rice, stirring quickly but thoroughly until all the grains are coated.
  10. Add a ladle of the simmering stock and cook the rice, stirring regularly with a long wooden spoon, wiping the sides and bottom of the pan clean as you stir, until all the liquid is gone.
  11. It is important to keep stirring and clean the bottom of the pan completely as you stir, or the rice will stick
  12. When all the liquid is absorbed add another ladle of stock and stir in as above.
  13. Add the sliced fresh mushrooms
  14. Continue adding ladlefuls of stock, mixing in each thoroughly.
  15. After 10 minutes add the reconstituted mushrooms and ½ of the water they were soaked in, filtered.
  16. Continue to stir and when there is no more liquid, add more of the mushroom water, stirring until absorbed, until it is all gone.
  17. Finish cooking the rice with the remainder of the stock, and if it is all gone use some water.
  18. The rice should be cooked until tender but still firm to the bite, with no more liquid remaining in the pot.
  19. Remove the pan from the heat, add the black pepper, the remaining butter and the parmesan, and stir thoroughly until the cheese melts and clings to the rice.
  20. Transfer to a hot platter and serve IMMEDIATELY with additional parmesan on the side.  It spoils, losing its creaminess if left to stand.

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