Maureen's Risotto

by Frank

Made with SAFE mushrooms. Serves 4.

Ingredients

• 50g Dried Porcini Mushrooms
• 1 vegetable stock cube
• 2 Tbsp Olive Oil
• 1 Onion, finely chopped
• 2 Garlic cloves, finely chopped
• 250g pack of Chestnut Mushrooms
• 300g of risotto rice, such as Arborio.
• 1 x 175ml glass white whine
• 25g Butter
• Handful Parsley leaves, chopped.
• 59g Parmesan, grated.

Method

1. Put the Porcini into a bowl and add 1 litre boiling water.
2. Soak for 20 minutes then move them into a new bowl with soaking liquid. Discard last few drops, sometimes gritty.
3. Remove the mushrooms and squeeze dry. Crumble the Vegetable stock cube into the mushroom liquid.
4. Heat the olive oil in a shallow sausepan over medium heat. Add the onion and garlic and fry until soft but not coloured.
5. Stir in the chestnut mushrooms and the dried mushrooms. Cook until fresh mushroom have softened.
6. Tip the risotto rice into the pan and stir. Pour in the white wine and cook until liquid is soaked up.
7. Add about a quarter of the mushroom stock, simmer stirring often until absorbed.
8. Add about the same amount of stock again, repeating this until the rice has gone creamy and softened.You may not all need the final quarter.
9. Remove from the heat and add the butter and scatter over 25g of the Parmesan and half the Parsley.
10. Cover and leave for a few minutes to allow the risotto to take up any excess liquid as it cools.
11. Serve in bowls, scattered with the remaining Parmesan and Parsley.