← Nouns Cooking · Italian

Ingredients

• 20 g Dried porcini mushrooms
• 1.2 l hot vegetable stock
• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 250 g chestnut mushrooms, sliced
• 300 g risotto rice (arborio or carnaroli)
• 150 ml dry white wine
• 40 g Butter, cubed
• 50 g parmesan or vegetarian hard cheese, finely grated, plus extra to serve
• 1 handful Parsley, chopped
• salt and black pepper

Method

1. Cover the porcini with 300 ml of boiling water and soak for 15 min. Lift them out, chop them, and pour the soaking liquid into the stock pan, leaving any grit behind. Keep the stock at a low simmer.
2. Heat the oil in a wide pan over medium heat and cook the onion for 5 min until soft. Add the garlic, sliced mushrooms and chopped porcini and fry for 5 min more, until the mushrooms are golden and their liquid has gone.
3. Tip in the rice and stir for 1–2 min, until the grains look glassy at the edges. Pour in the wine and stir until it has almost disappeared.
4. Add a ladle of hot stock and stir until it is mostly absorbed, then add the next. Keep going, stirring often, for 18–20 min, until the rice is creamy and tender with just a little bite in the centre.
5. Take the pan off the heat. Beat in the butter and parmesan, add a final splash of stock so it flows loosely across the plate, then cover and rest for 2 min. Season, scatter with parsley and serve with extra cheese.

Tips

• Check your stock cube is gluten-free if you are cooking for someone with coeliac disease.
• Parmesan is made with animal rennet; use a vegetarian hard cheese for strict vegetarians.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats