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Mushroom
Risotto
The
mushrooms give this risotto an outrageous colour, and
lovely woody flavour. I think it tastes great on top of
some crisp salad leaves, with bruschetta. I love this
recipe.
You
need:
1 onion finely chopped
1 clove of garlic finely chopped
a selection of wild mushrooms brushed clean and chopped
2 handfuls of Arborio or Carnaroli rice per person
vegetable stock (you can actually buy mushroom stock
cubes now which are quite tasty, but fresh stock is
always better) try to keep the stock hot if you can.
50g butter
olive oil
juice of 1 lemon
basil chopped
50g parmesan cheese
salt and pepper
Fry
the onion in plenty of the oil and half the butter, and
add the garlic once it is lightly coloured. Next stir in the
rice and allow it to soak up the liquids in the pan. It
will go kind of translucent around the edges, and obtain
a earthy nutty flavour. Add the lemon juice and allow
the rice to take it in.
After a minute or two add a ladle full of the stock. And
stir into the rice .
The key to a good risotto, in my opinion is to 1:
add only small amounts of stock at a time, and 2: stir
constantly.
The rice will absorb the stock. Once it has, repeat this
process for around 10 mins. By this time the risotto
will be about half done. Stir in the mushrooms and
continue adding stock in small amounts. A further ten
minutes or so later it should be done. Test it and if
the rice is still a bit hard add another ladle of stock
etc.
Some risotto is best served slightly al dente, which
means with a bit of bite. But for this risotto I like it
really soft and creamy.
Once it is ready turn off the heat and stir in the
remaining butter, parmesan (if your feeling particularly
indulgent you can also add 3 or 4 tbsp of double cream
too) and basil. Season to taste and serve immediately.
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