Mushroom risotto

Prepared 0 of 6 steps

1. 01

   Soak the dried mushrooms

   Soak the porcini in 250 ml hot water for 20 minutes. Lift out, check for grit and chop. Filter the soaking liquid through a fine sieve lined with a paper filter, leaving the sediment behind.

2. 02

   Sauté the fresh mushrooms

   Pat the button mushrooms dry and slice. Fry in half the olive oil in batches for 5–6 minutes until their moisture evaporates and they turn golden. Set aside; overcrowding would make them stew in their juices.

3. 03

   Heat the rice

   Heat the remaining olive oil and 20 g butter in a wide saucepan. Cook the finely chopped shallots for 4 minutes, add the garlic for 30 seconds, then stir in the dry, unrinsed Arborio for 2 minutes until hot.

4. 04

   Gradually add the liquid

   Add the wine and reduce almost completely. Add the porcini and filtered soaking liquid. Keep the stock hot in another pan and add a ladleful at a time as the previous addition is almost absorbed.

5. 05

   Cook the rice to desired texture

   Cook the rice for 18–22 minutes, stirring regularly without crushing the grains. Add the button mushrooms, salt and pepper 5 minutes before the end. The grains should retain a slight bite and the risotto should spread slowly.

6. 06

   Fold in the butter and cheese

   Turn off the heat and add the remaining 35 g butter and grated Parmesan. Stir vigorously, rest for 1 minute and add a little hot stock if needed. Divide between plates and add chopped parsley; serve straight away.