Mushroom risotto
· 1lb risotto rice
· 2 tablespns of olive oil
· 3 cloves garlic, peeled & chopped
· 10oz mushroom stock* or chicken/vegetable stock
· 50g butter
· 1 onion peeled and chopped
· 200g risotto rice
· 100g parmesan, grated
· flat leaf parsley, salt & pepper.
There are several types of Italian risotto rice available here in the U.K., perhaps the best are either Arborio or Carnaroli.
Prepare the stock and heat it. In a large saucepan heat the olive oil until smoking and fry the mushrooms in small batches. Remove and reserve. Sweat the onion, then add the garlic and cook for a further 2 minutes. Add the rice, making sure each grain is coated with oil. Add the stock by the ladleful allowing each ladleful to be absorbed before adding more. If you like an al dente risotto this will take about 20 minutes. Finally add the mushrooms, butter, parmesan and chopped parsley
* Good Italian delis will have porcini stock cubes.
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