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Porcini & chestnut mushroom risotto
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Serves: 2 - 4
40g unsalted butter
3 tbsp extra virgin olive oil
1 small onion, chopped
300g pack chestnut mushrooms, thinly sliced
100ml dry white wine
250g Cooks’ Ingredients Carnaroli Risotto Rice
1.25 litres hot porcini stock made using 2½ Star ai Funghi cubes
50g freshly grated Parmigiano Reggiano
1. Place a large frying pan on a medium heat, melt 20g of unsalted butter with all of the olive oil and stir in the chopped onion. Leave the onion to sweat and slightly colour on the medium heat. Stir in the chestnut mushrooms, increase the heat to high and cook for about 10 minutes so that all the water released from the mushrooms evaporates to leave a fairly dry pan and the mushrooms brown.
2. Add the wine and simmer until it has almost evaporated. Add all the rice and stir well. Start adding the hot porcini stock to the pan in small amounts, just enough stock to cover the bottom of the pan each time, while stirring every now and again so the rice starts absorbing the liquid. Continue until all the stock has been absorbed by the rice, about 20 minutes.
3. The rice is cooked when the grains have plumped up to 3 times their size and are soft to eat with a slight bite in the middle of the grain. The texture of the risotto needs to be quite soupy at this stage, so if all the stock has been used up and it’s not soupy enough, add a little hot water.
4. Turn the heat off and stir in the remaining unsalted butter and all the Parmigiano Reggiano. The cheese will thicken the risotto.
Typical values per serving:
based on 4 servings
This recipe was first published in November 2014.