RISOTTO AI FUNGHI

RISOTTO AI FUNGHI image

Yield 4 people

Number Of Ingredients 15

80ml olive oil
4 garlic cloves, finely sliced
350g field, Swiss brown and king brown mushrooms,
sliced (or your favourite mix)
1 Tbsp dried porcini mushrooms, soaked (optional) 1/2 bunch parsley, chopped
Sea salt and freshly ground black pepper
1.8L chicken stock
100ml extra virgin olive oil
1 brown onion, finely diced
Extra 2 garlic cloves, finely sliced
1 bay leaf
500g arborio rice
200ml white wine
80g butter, diced
80g finely grated parmesan

Steps:

1 Heat oil in a large pan. Add garlic and cook for 2 minutes, then stir in mushrooms and cook until they begin to brown. Add parsley and cook for another 4 minutes. Season with salt and pepper and set aside. 2 Bring chicken stock to a simmer in a small heavy-based pan. 3 Heat extra virgin olive oil in a wide-based pan over a medium heat. Add onion, extra garlic and bay leaf. Cook until onion is translucent. Add rice and stir to coat every grain in oil. 4 Add wine to rice and stir with a wooden spoon until fully absorbed. Add half the stock, a ladle at a time, stirring until absorbed. Add mushroom and all juices to rice. Continue adding stock, a ladle at a time. Cook for a further 10-12 minutes until rice has a little nutty centre. 5 Stir in butter and remove from heat. Add parmesan and stir. Season with salt and pepper and serve immediately.