Tom's Perfect Risotto
Ingredients
| Quantity | Item |
|---|---|
| 4 | Large Portobello mushrooms, diced |
| 1 Tbsp | Olive oil |
| 45gm | Butter |
| 2 | Large clove garlic, finely grated |
| 200gm | Carnaroli or Arborio risotto rice |
| 200ml | White wine |
| 50gm | Dried wild mushrooms, soaked in 150ml boiling water |
| 800m | Good quality chicken stock |
| 2 Tbsp | Marscapone |
| 50gm | Freshly grated parmesan |
| 1 Tbsp | Chopped chives |
Method
1. Place your mushrooms into a medium bowl, sprinkle with a large pinch of sea salt or rock salt. Mix well and allow to sit for 15 minutes. This will draw some moisture out of the mushrooms. After 15 minutes, drain any excess water from the mushrooms by squeezing them.
2. Add the olive oil to a medium saucepan along with the butter. Once the butter has melted add the shallots and cook on a medium heat for a few minutes or until they have softened. Next stir in the grated garlic and cook for a couple more minutes.
3. Next add in the rice and allow the grains to toast for 2-3 minutes. Then add the white wine and increase the heat and stir until the wine had reduced by half. Next strain the liquid from the soaked mushrooms straight into the pan. Stir well. Chop the soaked mushrooms roughly.
4. Next add a ladle of chicken stock and stir until it has been absorbed. Repeat this until the rice is cooked to al dente. Next add the Portobello mushrooms and the chopped wild mushrooms. Stir through the marscapone and then the parmesan cheese.
5. Lastly add the chives, stir through and give the risotto a taste. Check for seasoning and add salt and pepper if you like. Serve into bowls. It will be lovely and creamy and packed with flavour.
