Mushroom Risotto

Mushroom Risotto - Vincenzo's Plate

400g carnaroli or arborio rice (100g per person)
1 Quart beef or vegetable stock (fresh or use the cubes)
8 Oz any kind of mushroom (chopped)
Large handful dried porcini mushrooms
3 garlic cloves, minced or pressed
1/2 onion or two shallots (chopped)
1 Stick butter, divided
5 Tbsp extra virgin olive oil (EVOO)
1 Cup white wine
Grated pecorino cheese (to serve)
Salt & Pepper

1. Heat half a stick of butter and 2-4 Tbsp of olive oil in a nonstick pan on medium heat.
3. Once the butter is melted, add the mushrooms, and a couple shakes of salt. Stir together. Simmer 2-3 minutes.
5. Once the mushooms are cooked, remove from heat set aside.
6. Get a medium size pot/casserole and put it on the stove at medium heat.
7. Heat the other half stick of butter and 2-4 Tbsp of olive oil in a deep pot on medium heat.
8. Put the garlic and finely chopped onion in the pot and simmer until lightly golden.
9. Once the onion has coloured, add 400g (100g pp) of arborio rice to the pot and stir it gently.
10. Let the rice slowly toast for a few minutes and then add a glass of white wine and stir once again.
11. Once the wine has evaporated, use a ladle to add your vegetable stock, just a little bit at a time and stir.
12. Make sure the rice is nice and wet as you cook it through and once you see the stock reduce, add more and stir through.
13. Cook the rice according to the package instructions, it will usually take up to 25 minutes to cook the rice.
14. After around 10-15 minutes, add the dried porcini mushrooms to the mushroom risotto and combine them gently. These will absorb into the mixture adding an abundance of flavour to the stock.
15. Add the rest of the mushrooms to the rice too and continue adding the stock as necessary.
16. Taste the rice at this point as you should cook it to your desired taste – although the traditional method is al dente! Add a sprinkle of salt and pepper (as much or as little as you like)
17. Once you’re happy with the rice, stop adding the stock and allow it to fully evaporate. The mushroom risotto should be creamy but not sticky and rice should be smooth to chew.
18. Add a small piece of butter to the risotto and again – stir to dissolve!
19. If you wish, garnish your servings with a few fresh mushrooms, a sprinkle of parsley and some grated pecorino cheese, but not too much as you don’t want the flavour of the cheese to take over.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License