Mushroom risotto
Classic Italian deliciousness, at home. This is my way of making this amazing dish. I am using Arborio which holds its shape and tastes great. Dry porcini give that oomph!
Ingredients
- 10 grams dried porcini
- 250 ml water
- 60 ml olive oil
- 400 grams portobello mushrooms, sliced
- 1 garlic clove, smashed
- 1 small onion, chopped
- 300 grams Arborio rice
- 125 ml white wine
- 1 – 1.5 ltr chicken broth, kept at a simmer
- 1 tsp fresh thyme
- 60 grams unsalted butter
- 50 grams parmesan cheese, grated
Instructions
- Soak dry mushrooms in boiling water until soft. Drain, chop and keep their water.
- Sautee mushrooms in olive oil (do this in stages) until cooked and nicely coloured. Remove in a plate. Season with salt and pepper.
- In the same skillet, add garlic and onions. Cook until soft and beginning to colour. Add rice and stir through.
- Pour in wine and cook stirring until it almost evaporates. Add a ladle of chicken broth while stirring over low heat. Add the mushroom water and thyme. Keep adding broth until rice is cooked al-dente.
- Add chopped porcini and heat through.
- Add butter and half of the parmesan. Return cooked mushrooms to pan and stir through.
- Serve at once with extra parmesan.
Notes
Risotto must be loose at the time of serving. It will thicken as it stands.