- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 300 g firm small fresh cep mushrooms, (or 300g button or field mushrooms plus 20g dried porcini)
- 1.5 litres chicken stock
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 60 g butter
- 300 g risotto rice
- 60 g parmesan, freshly grated
1. If using ceps, gently clean them using a sharp knife and a brush (avoid washing them wherever possible). Slice the ceps or other mushrooms if you are using them. If using dried porcini, soak them in a small bowl of water for 15 minutes. Drain and reserve the soaking water to add with the stock later, then chop the porcini into small pieces.
2. Pour the stock into a large saucepan and bring to a simmer.
3. Fry the onion in the oil and half of the butter. When the onion begins to colour, add the mushrooms and continue to fry over a moderate heat for a couple of minutes.
4. Add the rice and cook for a minute or two, stirring, until it just turns translucent. Start to add the hot stock ladleful by ladleful, stirring all the time, letting it absorb into the rice before adding the next. If using the porcini soaking water, you will not need all of the stock.
5. After about 20 minutes, when the rice is al dente, remove from the heat. Season and stir in the remaining butter and the parmesan. Serve hot.
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