Ingredients
â- 50g dried porcini mushrooms
â- 1 vegetable stock cube
â- 2 tbsp olive oil
â- 1 onion, finely chopped
â- 2 garlic cloves, finely chopped
â- 250g pack chestnut mushrooms, chopped
â- 300g risotto rice, such as arborio
â- 25g butter
â- handful parsley leaves, chopped
â- 50g parmesan or Grana Padano, freshly grated
Method
â- STEP 1
Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
â- STEP 2
Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
â- STEP 3
Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
â- STEP 4
Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
â- STEP 5
Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
â- STEP 6
Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
â- STEP 7
Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
â- STEP 8
Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
â- STEP 9
Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit.
The Recipe is presented by Chef Kamini, Radisson Blu, Kaushambi Delhi NCR
