This version of risotto eliminates the stand and stir method of your more traditional risotto recipes, which makes it a very user-friendly dish. By making it with porcini mushrooms, it is almost entirely a pantry meal, with the addition of some parmesan and few fresh herbs.
PORCINI MUSHROOM RISOTTO
Prep: 5 mins
Cook: 30 mins
- 30g of porcini mushrooms
- 1 cup of boiling water
- 30g / 2 tbsp of butter
- 1 onion, finely diced
- 1 clove of garlic, crushed or grated
- 2 cups of arborio rice
- 4 cups of vegetable or chicken stock
- 1 tsp of salt (iodised)
- 100g / 3 oz of grated parmesan
- 2 tbsp of chopped flat leaf parsley
- In heatproof dish, soak the porcini mushrooms in the boiling water and set aside.
- In a large saucepan, melt the butter then add the onion and garlic and cook until fragrant.
- In a separate saucepan, bring the stock to the boil then reduce the heat to a simmer.
- Strain the porcini mushrooms (retaining the liquid for later).
- Add the rice to the onions and coat the rice with butter.
- Add the mushrooms and salt to the rice, then pour over the hot stock.
- Bring back to the boil then cover with a tight-fitting lid, and simmer for 10 minutes.
- Remove the lid the add half of the mushroom liquid, the parmesan and the chopped parsley.
- Adjust the seasoning and serve.
Don’t tip all the porcini mushroom liquid into the risotto. There is often fine ‘grit’ that settles to the bottom that is best to avoid in cooking.