Mushroom Risotto

Serves 2

Mushroom Risotto

Mushroom Risotto

A beautiful, hearty risotto packed with umami flavours thanks to a combination of mixed fresh mushrooms and rehydrated dried mushrooms. (If you are a vegetarian, use vegetable stock in place of the chicken stock and omit the Parmesan garnish.)

20g dried mixed mushrooms
100g white port
1 onion, peeled
2 cloves garlic, peeled
1 TB olive oil
170g fresh mixed mushrooms, sliced
190g arborio rice
800g warm chicken stock
2 TB unsalted butter
finely grated Parmesan, to garnish
chopped parsley, to garnish
salt and freshly ground black pepper

Place the dried mixed mushrooms into a bowl and pour over the white port, ensuring the mushrooms are covered. Set aside.

Use a sharp knife to finely chop the onions and garlic. Heat the olive oil in a large pan and cook the onions and garlic until softened. Add the fresh mixed mushrooms and increase the heat to moderately high, caramelising the mushrooms. Tip in the arborio rice and stir well until evenly coated, cooking for 1 minute.

Add the hydrated mushrooms and white port mixture into the pan and cook until all the port cooks out. Reduce the heat to moderate and add the warm chicken stock a ladle at a time, topping up only when all the stock cooks out. Continue to do so until all the stock is used up and the risotto is cooked sufficiently. If the risotto has not cooked sufficiently, add a little hot water or stock. Taste-test for seasoning, adding salt and freshly ground black pepper if needed.

Stir in the butter and serve immediately garnished with grated Parmesan and chopped parsley.