Serves: 4-6
INGREDIENTS
4 cups chicken stock
10 grams dried porcini mushrooms
2 tablespoons olive oil
small knob of butter
1 small onion, finely chopped
1 clove garlic, crushed
1½ cups risotto rice such as Arborio
½ cup white wine
To finish
small knob of butter
½ cup freshly grated Parmesan
¼ cup chopped flat-leaf parsley
finely grated zest 1 lemon
sea salt and freshly ground pepper
Topping – optional
2 tablespoons olive oil
small knob of butter
400 grams assorted mushrooms, use any combination of oyster, button, large flats and shiitake, thickly sliced
few sprigs thyme
2 tablespoons chopped flat-leaf parsley
METHOD
Heat the stock in a saucepan and keep warm. Put the porcini mushrooms in a bowl, pour over 1 cup of boiling water and soak for 10 minutes. Drain the soaking liquid through a fine sieve into the hot stock and chop the mushrooms finely.
Melt the butter with the oil in a sauté pan over a medium heat and cook the onion and garlic with a pinch of salt until the onion is tender, but not coloured.
Add the rice, stirring to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).
Add the wine and porcini mushrooms and stir until all the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. After about 20 minutes when the risotto is tender to the bite and has a creamy consistency, add the butter, Parmesan, parsley and lemon zest and stir to combine. Season well.
Topping: While the risotto is cooking, melt the butter with the olive oil in a sauté pan. Cook the mushrooms and thyme with a good pinch of salt over a high heat until softened. Stir in the parsley and season.
To serve: Spoon the risotto into warm serving bowls and top with the mushrooms.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!