Restaurant mushroom risotto
How to make Restaurant mushroom risotto recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
10 g (1/3 oz) dried porcini
200 ml (7 fl oz) boiling water
1 tablespoon olive oil
2 shallots, diced
350 g (11½ oz) Arborio rice
150 ml (¼ pint) white wine
600 ml (1 pint) hot vegetable stock
175 g (6 oz) chestnut mushrooms
1 teaspoon chopped thyme leaves
salt and pepper
2 tablespoons grated Parmesan cheese, to serve
Method:
Place the dried porcini in a bowl and cover with the measured water. Leave to stand for 15 minutes.
Meanwhile, heat the olive oil in a saucepan and sauté the shallots for 2–3 minutes, unitl softened but not coloured.
Stir in the rice and continue to stir, until the edges of the grains look translucent.
Pour in the wine, and cook for 1–2 minutes over a high heat and stir until it is absorbed.
Add a ladle of the hot stock, reduce the heat to medium, and stir continuously until it has been absorbed. Repeat with the remaining hot stock, a ladle at a time.
Drain the porcini, reserving the liquid. Roughly chop the porcini and add to the rice with the fresh mushrooms and a ladle of the porcini liquid.
Continue to stir and add liquid, until the rice is ‘al dente’.
Stir in the thyme, season to taste and serve sprinkled with grated Parmesan.
For quick mushroom rice, heat 2 tablespoons olive oil in a frying pan and fry 350 g (11½ oz) chestnut mushrooms and 4 sliced spring onions for 5–6 minutes.
Stir in a 400 g (13 oz) pack ready-cooked rice and 1 tablespoon chopped parsley. Season and serve sprinkled with 2 tablespoons grated Parmesan cheese. Total cooking time 10 minutes.
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| Restaurant mushroom risotto |
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