Friday, 26 September 2014

Porcini Risotto

Included in our organic haul was at least 500 grams of chard, Swiss, red, yellow and orange, which I turned into a warm salad. You can find the recipe here, look for 'variation'. To accompany this I opted for risotto. Not having any fresh mushrooms I made my first risotto using only porcinis. Very satisfying!

(serves 2)

150 g arborio rice
1/4 red onion
1/2 celery stick
1 garlic clove
500 ml vegetable stock
200 ml porcini stock
150-175 ml dry white wine
sea salt
freshly ground black pepper
50 g freshly grated parmesan
10 g butter

Boil 200 ml of water and soak the porcinis for 30 minutes. Remove the porcinis and reserve the stock. You'll use it when making the risotto. Coarsely chop the porcinis and set aside.

Now make your risotto as described here. After the wine has been absorbed add the first ladle of porcini stock and, since I used home-made, unsalted stock, season the rice with salt. Once you've used up the porcini stock, start adding the vegetable stock. Once the rice is cooked to your liking add the chopped poricinis and season with black pepper. Stir in the parmesan and butter. Cover and leave for a couple of minutes. Serve in warmed plates.

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