Gary made this enchanting porcini mushroom risotto using some dried porcini’s that he brought back form Italy. Use the basic risotto recipe below and remember you’ll need to soak the porcini in warm water for 15 minutes to rehydrate before adding to the dish.
An awesome variation to this process is to add the porcini to the heated stock to rehydrate, then you fish them out, roughly chop and add to the risotto with your first ladle of stock.
Just before the risotto was cooked Gary added a hand full of baby spinach and a teaspoon of truffle paste. You may use a few drops of truffle oil instead – it really helps to intensify the flavour of the dish. And top with a sprinkling of shaved parmesan.
If you aren’t a big fan of mushrooms then a few weeks back Jonathan made a delicious risotto (pictured above) with braised baby leeks, asparagus, lemon and mint which he said rocked his world. Why not create your own? Use the Basic Risotto Recipe below and add your favourite veggies.
A Basic Risotto Recipe
- 1.1 litres organic stock, chicken, fish or vegetable as appropriate
- 1 small knob of butter
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ head celery, finely chopped
- 400 g risotto rice
- 2 wineglasses dry white wine
- sea salt
- freshly ground black pepper
- 1 knob of butter
- 90 g Parmesan cheese, freshly grated
This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.
1) Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
2) The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
3) Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
4) Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.