Mushroom Risotto
Mushroom risotto is a traditional Northern Italian dish that is heavily influenced by the accessibility of local forests and the deep, earthy flavour of porcini mushrooms. Mushroom risotto works just as well as a weeknight meal or a dinner party. Take your pick! If you can’t find porcini mushrooms, you can leave this out; however, it does add a lovely depth of flavour.
Serves: 4-6 people
Preparation: 50 minutes
INGREDIENTS
¼ cup of dried porcini mushrooms
1 cup of hot water
1.25 litres of hot chicken stock (or two Massel stock cubes)
2 tbs olive oil
40g butter
1 medium brown onion, finely diced
2 large garlic cloves, crushed
250g Swiss brown mushrooms, thinly sliced
½ tbs finely chopped rosemary
350g vialone nano risotto rice (arborio rice is fine too)
150ml dry white wine
½ cup finely chopped fresh flat leaf parsley, plus extra to serve
100g pecorino pepato, grated, plus extra to serve
50g mascarpone, optional
Salt and freshly cracked pepper
Prepare the dried porcini mushrooms by soaking them in 1 cup of hot water for 15 minutes, then drain, reserving the soaking liquid. Chop the drained porcini mushrooms and put aside.
Meanwhile, warm up the chicken stock until it is slowly simmering on the stove (or, prepare two Massel stock cubes in 1.25 litres of boiling water, stirring to dissolve and leave slowly simmering on the stove).
In a large, heavy-based pot, warm the olive oil over a medium heat and melt half of the butter.
Slide in the onions, along with a pinch of salt, and cook until softened (but not burnt).
Add the garlic and stir until fragrant (about ½ a minute).
Stir through the mushrooms, chopped porcini, and rosemary, and cook until the mushrooms have softened. Season with salt and pepper.
Add the rice, stirring for two minutes to coat the grains.
Pour in the white wine and cook until almost evaporated.
Add the porcini liquid and cook until absorbed.
Add the simmering stock, a ladleful at a time, all the while stirring until it has been absorbed before adding the next. Continue in this way until you have used all of the stock or the rice is al dente. This will take about 20-25 minutes. Keep an eye on the heat, as you may need to adjust it lower if you find it's cooking too quickly.
Turn the heat off, add in the remaining butter, pecorino cheese, and parsley, mixing well to combine.
Season to taste.
Cover with a lid for at least a minute to allow it to settle.
Serve with a dollop of mascarpone, if using, and extra-grated pecorino for each serving. Cracked pepper is also a lovely addition if you like that too.
