26 Aug 2012

Mushroom risotto


My mum taught me how to get this right after she attended a chef's masterclass explaining how to prepare risottos. A real treat for when Júlia is away, as one of the few things that she doen't like is mushrooms.  Júlia, thanks for going to the Algarve so that we can all enjoy this lovely dish.

Ingredients for 5 or 6

1 chopped onion
1 clove garlic
olive oil
400 grams fresh mushrooms
50 grams dried mushrooms (melange forestiere or whatever)
1 1/2 cup arborio rice
1 cup white wine
3 litres chicken or duck or vegetable stock
salt
pepper
a bit of parmesan cheese
a knob of butter



  1. Pour boiling water over the dried mushrooms and let them soak while you do the rest
  2. Stir fry the onions in olive oil in a large, deep casserole and mix until golden
  3. Add the garlic whole
  4. Add the fresh mushrooms chopped and keep stirring until soft
  5. Add the rice and keep stirring
  6. Add the wine and keep stirring until it evaporates
  7. Add the dried mushrooms and water used to rehydrate them

This is where you stop if you have to wait for guests or journalist husbands who tend to arrive late at home. Half an hour before you serve dinner: 
  1. Pour a ladle of  boiling stock over the rice and keep stirring until it evaporates
  2. Keep mixing
  3. Pour some more stock and keep mixing
  4. Carry on until the rice is cooked   
  5. Last of all, mix in the parmesan and butter

Serve with a green salad



No comments: