Mushroom Risotto

Risotto ai Funghi

Yes, risotto is fairly well known these days, but I had to put this recipe in to let you know that you can cook extra and make some wonderful dishes the next day. Normally you would do 2 cups of rice for 4 people but I would suggest using 3 cups and then turning the leftover rice into fried little balls the next day or even better .. use it to stuff a chicken.

Recipe

Serves 6 or 4 with leftover

Ingredients

500 grams of mixed mushrooms like Swiss brown and portobello

3 tablespoons of butter

Olive oil

2 tablespoons of dried porcini mushrooms, soaked in boiled water

1 onion, finely chopped

1 clove of garlic, minced

3 cups of Arborio rice

1 cup of white vermouth (I prefer this to white wine as it adds more of a complex flavour, but you could still use white wine , although I recommend using one with some complexity to it like a chardonnay)

3 litres of vegetable or chicken stock (depending on your preference)

1 cup of parmesan cheese

Method

1. In a large pot, gently saute the mixed mushrooms in a combination of the butter and some oil for 5 minutes

2. Roughly chop the porcini mushrooms once they have been re-hydrated. Make sure to save the water after you drain them

3. Add the porcini mushrooms, including the liquid, stir and continue to gently saute until they are soft.(about 10 min) Take everything out of the pot

4. In the same pot, add more oil and gently saute the onion and garlic for 5 minutes

5. Add the rice, and stir to ensure all the rice is coated in oil. Add the vermouth/wine and let it evaporate a little

6. Add the stock bit by until it is absorbed. - I don’t stir it too much as it brings out too much starch and I feel that the dish becomes too sticky. The key here is to make sure that the rice is cooked al dente but that there is still enough liquid in the dish so that it gives a little wave when moved. If 3 litres of stock wasn’t enough, continue to add a little more (1/2 cup at a time) until you get a lovely creamy consistency. You can always add boiled water. This should take about 20 minutes

7. Once the right consistency is achieved, add the cooked mushrooms, the cup of parmesan and 2 tablespoons of butter, stirring through to make the risotto creamy and glossy. Add salt and pepper to taste

8. Put into plates and top with extra grated parmesan.

   Mmmmn a, a lovely comforting dish.

*** Now very importantly: with the left over, refrigerate overnight and make my risotto balls or my rice stuffed chicken.