- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 10 minutes plus 20 mins soaking
- Effort: easy
- 40 g unsalted butter
- 2 tbsp olive oil
- 1 large shallot, finely chopped
- 1 clove garlic, thinly sliced
- 1 litre hot chicken stock
- 125 g Carnaroli risotto rice
- 5 tbsp red wine, (preferably Italian)
- 50 g dried mixed wild mushrooms, soaked in 100ml boiling water until re-hydrated (about 20 minutes)
- 125 g mixed fresh mushrooms, such portobello, closed-cup and porcini, sliced
- 50 g parmesan, freshly grated
1. Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally.
2. Meanwhile put the stock in a separate pan, and bring to the boil. Keep it simmering while you make the risotto
3. Add the rice to the onions and cook for a couple of minutes until glossy, stirring all the time with a wooden spoon. Add the wine and cook until all the liquid has been absorbed by the rice.
4. Drain the dried mushrooms reserving the soaking liquid. Add a ladleful of the hot chicken stock and the soaking liquid from the dried mushrooms to the rice mixture, and continue to cook over a medium heat until the rice has absorbed all the liquid, stirring all the time.
5. Continue to add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful, until the rice is tender but still retains a bite (this will take 15-20 minutes). Use as much of the stock as necessary to cook the risotto.
6. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat, add the fresh and soaked dried mushrooms and fry for a few minutes, stirring, until lightly cooked.
7. Stir the fried mushrooms into the risotto along with the parmesan cheese and serve immediately.
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