Mushroom risotto

Photo by tristanf

1 Tbsp dried porcini mushrooms
2 Tbsp olive oil
1 large or 2 small onions
3 garlic cloves
300g fresh mushrooms (I used half button, half portobello for cheapness and variety)
350g arborio rice
150ml white wine preferably dry
1+ litres hot vege stock
3 Tbsp chopped fresh parsley
2 Tbsp chives, spring onions or fennel
a little more oil, Avocado is nice as well as good Extra Virgin Olive (non-Vegans can use c25g Butter)
Salt and pepper
Non Vegans can top with grated Parmesan

 

Cover the dried mushrooms in hot water and soak (c15 mins), drain them.

Chop the onion and garlic finely. In a heavy saucepan big enough to take the full recipe, heat the olive oil and fry chopped onion and garlic (use a low heat, the idea is to sweat them until soft, not turn them to carbon). Chop the fresh mushrooms and fry them also for a few minutes. Add the rice and stir to coat. Add wine and simmer, stirring often. When it has been absorbed add stock a little at a time. Keep stirring! Add stock (Remember it is important that this is hot, we don’t want to shock the poor little rice grains do we?) till the rice is tender.

Chop and add the porcini and parsley. Season and add the extra oil (or butter and Parmesan).

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