Mushroom risotto

• Serves 4

• Preparation time: nil

• Cooking time: nil

Ingredients

25g dried porcini mushroom
1L chicken stock
1 brown onion, finely chopped
2 cloves garlic, finely chopped
250g Vialone Nano risotto rice
50ml Noilly Prat vermouth
100 ml dry white wine
3 tubs assortment of mushrooms (pine, shitake, shimeji, Swiss browns or pink oyster)
1 clove garlic, crushed
Pinch of dried chilli
Salt and pepper to season
50g Parmesan cheese, grated
40g butter

Method

1. Soak 25g of dried porcini mushroom in 100ml of warm water.
2. Pour one litre of chicken stock on the simmer.
3. Finely chop one brown onion, two cloves of garlic and sweat in a wide based pan for five minutes without any colour.
4. Add 250g of Vialone Nano risotto rice and toast gently with the onions and garlic.
5. Add 50ml of Noilly Prat vermouth and stir all until liquid has evaporated.
6. Add 100ml of dry white wine and again evaporate.
7. Add the reserved liquid from the porcini mushrooms, evaporate.
8. Start to ladle in chicken stock letting it evaporate after every ladleful.
9. In a separate pan sauté assortment of mushrooms with a crushed clove of garlic a pinch of dried chilli and salt and pepper.
10. When the rice is cooked, add the mushroom and take off of the heat.
11. Stir in 50g of grated parmesan and 40g of butter.
12. Simply spoon into a bowl and serve.

Notes