The Best Guide for the CR0 Area

Wild Mushroom risotto

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
225g Assorted wild mushrooms
25g Butter
25g Dried Porcini mushrooms, sometimes called dried cepes
3 tablespoon olive oil
1 onion, peeled and chopped finely
2 cloves garlic, peeled and chopped
500g risotto rice (Vialone Nano, Carnaroli or Arborio)
1.7 litres hot vegetable Stock (or chicken stock if you prefer)
1/2 tablespoon fresh thyme sprigs
Salt and pepper
Fresh parmesan shavings
Small bunch Parsley, chopped

Method
1. Steep the porcini in 50ml of hot water.
2. In a large pan gently heat the butter and fry off the mushrooms until just cooked. Set aside for later.
3. Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown.
4. Add the soaked porcini and the garlic and cook for about 2 minutes. Strain any grit out and add the deep brown porcini liquor to your hot stock.
5. Stir in the rice and continue to cook until the grains have become translucent and glossy.
6. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20-25 minutes.
7. Add the thyme and cooked mushrooms with the last ladle of liquid. Season with salt and pepper to taste.
8. Sprinkle with the parsley and shavings of Parmesan. Serve with a fresh green salad and garlic bread.