Mushroom Cheese Risotto
Servings: 4 people
Ingredients
- 10 g dried porcini mushrooms
- 1 cup boiling water
- 40 g butter
- 2 tablespoons olive oil
- 2 medium onions finely chopped
- 300 g mushrooms, sliced 1.5 cups
- 400 g arborio rice 2 cups
- 250 ml water
- 4 cups chicken stock
- 1 cup grated Parmesan plus extra, shaved into flakes with a potato peeler
- Salt and freshly milled black pepper
Instructions
- Soak the dried mushrooms – place them in a bowl and cover with the boiling water. Leave them to soak and soften for half an hour, drain and reserve half a cup (125 ml) of liquid.
- Heat the butter and oil in pan, add the onions and all the mushrooms, cook stirring, until onions are soft. Add rice, stir until combined.
- Combine water, stock and reserved liquid from porcini mushrooms in another pan, bring to boil, keep hot. Stir 2/3 cup (160ml) hot stock mixture into rice mixture, cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture very gradually, stirring until absorbed before each addition. Total cooking time should be about 35 minutes or until rice is tender. Stir in cheese.
- and let it cook over a gentle heat for about 5 min, then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini.
- Serve on warmed plates and sprinkle with shaving of Parmesan.
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