The
simplest recipes require the best ingredients. Our mushroom risotto
is made with a selection of the finest exotic and/or wild varieties.
Theres no law here - just use whatever you can find at your local market/field/forest.
Different varieties mix well together and retain their individual flavours.
I'm always surprised how many people avoid risotto because it seems
difficult to make. I reckon that its easier than even making simple
fluffy rice because any precise measurements are not required - just
keep adding stock and stirring until the risotto rice has absorbed and
cooked just enough and the dish has that perfect creamy consistency.
Here's
a quick run through how we prepare it - enjoy!x
Its all about prep! so, to save you panicking get
everything together first and close at hand. Here's what you'll need:
-Arborio
or carnaroli risotto (doesn't really matter which!)
-Mixed fresh mushrooms (the more exotic and attractive the
better! Nameko,Chanterelles,Cepes,Trompettes)
-Dried porcini (for stock)
-Fresh parmesan cheese
-White wine
-Parsley
-Butter (salted or slightly salted)
-Extra virgin olive oil
-1/2 diced onion/ 1-2 shallots
-Salt
n pepper
To
create a good stock you should add a good handful of porcini to 1.5 litres
of hot water and leave to soak for 20 minutes prior to cooking.
Begin by addiing a good knob of butter and a splash of olive oil to a
hot pan. Often people us a saucepan for risotto as it retains the heat
well and is easier to stir effectively. This time though a pan was easier
for me to photograph - and it didn't taste any different!
Add the diced onion/shallot and saute for one minute until opaque, then
drop in a 2-3 handfuls of rice and dry roast for a further minute. Add
a good glug of white wine and mix while it begins to evaporate. Turn the
heat down a little at this point and add a ladleful of stock. Keep stirring
- this is an important part of risotto making as it invigorates the rice
releasing the starch, helping to create the vital creamy consistency.
As the stock slowly evaporates, add another, and so on - keep stirring!
Keep tasting! and don't be afraid to season if necessary.
Meanwhile, using another pan, saute the fresh mushroom in some butter
for 3 minutes adding a little flat leaf parsley.
Now empty the freshly sauted shrooms to the cooking rice and continue
the stock adding/stirring process until the rice is al dente !Don't overcook
as the rice will begin to go soft and stodgy and the dish will resemble
porridge!
To serve remove from the heat and fold in some grated pecorino or parmesan
and more parsley - drizzle some extra virgin olive oil on each portion
if so desired.
Let us know how it goes
sporeboy.
more recipies soon......
Homepage
