Fresh porcini mushroom rissotto

You get 3 kinds of risotto rice, namely Arborio, Carnaroli and Vialone Nano depending on the region in which it is grown.

When it comes to risotto, there are a few rules:

1. Don’t skimp on the quality of the wine and especially the stock.

2. Wine must be at room temperature and your stock must be kept hot in a separate pot on the stove.

3. Be patient and nurture the process of stirring constantly and slowly adding more stock, one ladle at a

time as it is absorbed by the rice.

4. Just like pasta, your rice should be cooked al dente with just a tiny bite left in the centre of the grain.

5. Your end result should be creamy and saucy, not thick and stodgy.

6. Only use freshly grated parmesan, never that terrible commercial stuff!

Over medium heat, gently sauté the onion in the olive oil and butter in a heavy based pot or saucepan until soft and translucent, not browned.

Add the garlic and rice and cook until the rice grains become translucent around the edges.

Add the wine and simmer until the alcohol has evaporated.

Add the porcini mushrooms and stir through. Turn down the heat and begin adding the stock one ladle at a time, only adding more once therice has absorbed everything.

Season during cooking, but be careful that you do not add too much salt if your stock is fairly salty.

After approximately 20 minutes of stirring and adding stock, your rice should be cooked.

Keep testing until the rice is just cooked.

Remove from the heat and add another blob of butter and a handful of freshly grated parmigiano.

Season with freshly ground pepper and serve immediately in warmed bowls with freshly chopped Italian parsley and serve.

Fresh porcini mushroom rissotto

Ingredients