Serves 4
Method
Stock
- 2.5 l (4 pints) chicken or vegetable stock
- 50 g (1.8 oz) dried wild mushrooms (cep/porcini)
- 2 cloves of unpeeled garlic
- sprig of thyme
Risotto
- 250 g (9 oz) unsalted butter
- 2 onions, finely chopped
- 4 cloves of garlic, finely chopped
- 2 sprigs of thyme
- 250 g (9 oz) button mushrooms, sliced moderately finely
- 350 g (12 oz/4 handfuls) carnaroli rice
- 400 g (14 oz) selection of wild mushrooms
- 100 g (3.5 oz) parmesan cheese, to taste
- pepper to taste
- truffle oil and rocket salad to serve
Ingredients
Stock
- In a saucepan, make up the chicken stock as per the packet instructions.
- Add the dried mushrooms, garlic and 1 sprig of thyme.
- Leave to simmer until needed.
Risotto
- Melt 3/4 of the butter in a saucepan until it is foaming, but not splitting.
- Add the chopped onion, garlic and sprigs of thyme.
- Gently move the ingredients around the pan with a wooden spoon to soften the onions in the butter. When the onions are translucent, add the sliced button mushrooms.
- Cook on a gentle heat until the mushrooms are also translucent.
- Add the rice and move it around in the mixture until you hear a faint little crackle.
- Remove the garlic and thyme from the stock.
- Add the stock to the rice, a little at a time, stirring all the time.
- Cook for around 12–15 minutes – until you can bite right through a grain of rice with no hard bit in the middle.
- Add the wild mushrooms and dried mushrooms from the stock.
- Add the extra butter reserved earlier and the parmesan cheese to taste.
- Serve the risotto with a drizzle of truffle oil and rocket salad.
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