Risotto ai Funghi

Method

1. 1

   Warm the stock

   Over low heat, warm the vegetable stock for 5 minutes until steaming but not boiling.

2. 2

   Soak the porcini

   Off the heat, cover the dried porcini with 150 ml of hot stock and leave for 10 minutes until soft. Lift them out and chop.

3. 3

   Strain the soaking liquid

   Strain the soaking liquid through a fine sieve to remove grit, then return it to the stock.

4. 4

   Cook the mushrooms

   In a large pan over medium-high heat, warm 1 tbsp olive oil for 1 minute. Add the chestnut mushrooms and porcini, season lightly and cook for 6 to 8 minutes, stirring now and then, until tender and browned.

5. 5

   Set aside the mushrooms

   Transfer the mushrooms to a plate.

6. 6

   Soften the shallot

   Reduce the heat to medium, add the remaining olive oil and half the butter, then cook the shallot for 3 to 4 minutes until soft and translucent, not browned.

7. 7

   Toast the rice

   Add the rice and stir over medium heat for 2 minutes until the grains look glossy and their edges turn translucent.

8. 8

   Add the wine

   Pour in the wine and cook over medium heat for 2 to 3 minutes, stirring, until it has mostly evaporated and the sharp wine smell has faded.

9. 9

   Cook the risotto

   Add a ladle of hot stock and stir over medium-low heat until nearly absorbed, about 2 minutes. Keep adding stock a ladle at a time, stirring often, for 18 to 22 minutes.

10. 10

    Check the rice

    The rice is done when creamy but still has a slight firm bite in the centre.

11. 11

    Finish and serve

    Stir in the mushrooms, remaining butter, Parmesan and parsley over low heat for 1 minute until creamy and the mushrooms are hot. Taste and season with salt and pepper, then serve straight away.

Tips

• Strain the porcini soaking liquid carefully through a fine sieve to catch any grit.
• Stir often as the stock goes in, and wait until each addition is nearly absorbed before adding the next.
• Taste the rice towards the end of cooking; it should be creamy with a slight firm bite in the centre.

Swaps

• Use another short-grain risotto rice, such as carnaroli, in place of arborio.
• Use finely chopped onion instead of shallot.
• Use a dry vermouth in place of the dry white wine.

Storing

Refrigerate leftovers in an airtight container for up to 2 days, then reheat gently with a splash of stock or water.