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Podcast: Recipe for the day
Episode:

Mushroom risotto
Category: Arts
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Publish Date: 2017-11-09 09:17:44
Description: Mushroom Risotto This recipe is in memory of Antonio Carluccio , the “godfather of Italian gastronomy”. Mushrooms are wonderful creatures. Some of the fungi they represent are the biggest living beings on the planet, some of them miles long! This recipe is an Italian favourite, especially since you can alter it in so many ways. Traditionally you start this with some dried porcini mushrooms to make a liquor. You will need: 30 g dried porcini mushrooms Place 1 litre of boiling water over these and leave for 30 minutes 300 g mushrooms of your choice: chestnut, portobello, shiitake, oyster, or any other edible ones you fancy. If you are not using porcini mushrooms to make a liquor, go for 380 g fresh mushrooms. Choose as many different types of mushroom as you can. 4 tablespoon olive oil 15 g butter 3 cloves of garlic 100 ml dry white wine 300 g arborio rice 2 tablespoons chopped parsley An extra (large) knob of butter 30 g Grand Padano or Parmesan or Pecorino Cheese (grated) Drain the stock from the porcini mushrooms into a pan, measure and make up to a litre with good quality stock. Keep the mushrooms. Chop the fresh mushrooms small. Heat the oil and 15 g butter in a pan and add the onions and garlic. Add the chopped mushrooms and cook for 4 - 5 minutes. Chop the porcini mushrooms and add these also. Add the rice to this and stir in - cook for a couple of minutes. Add the rice and cook for a few minutes to let the alcohol evaporate. As the rice cooks, add a ladle of the stock and stir. Keep stirring until it is absorbed. Repeat this process until the rice is cooked, and the rice / mushrooms look unctuous and flow. Stir in a knob of butter and the cheese, then the parsley before serving. You can add all the parsley, or save a little for a garnish. To vary, when you add the wine add thyme or frozen peas or asparagus. You can also add 2 tablespoons of tomato puree to the stock.
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