I’ve made risottos from packets before and tasted them in restaurants but I’ve never got it just the way I wanted while making it myself from scratch. I wanted the rice cooked perfectly and the slight ooze of the Parmesan.
I’ve done it. Finally. It’s just the way I want it. Packed full of mushroom flavour. Super simple and pretty addictive if I’m honest.
Also we are big on meat here. But we do try to have at least one day meat free a week and in this kind of dish you don’t miss it at all.
You will need:
2tsp dried porcini mushrooms ( Truffle Hunter)
100g of Parmesan ( I used Sainsburys basics hard cheese)
200g diced mushrooms ( I used chestnut)
350g arborio rice
150ml white wine
1000ml vegetable stock
Bunch of chopped fresh parsley
1 diced onion
3 diced black garlic cloves ( I used the garlic farm)
1tbsp of butter
sea salt and crushed black peppercorns
Firstly soak your dried mushrooms in hot water and leave while you start to cook everything else. Sauté your black garlic and onion in some olive oil over a medium heat for a few minutes before adding your diced mushrooms until browned. Stir in your rice until coated in the garlicky, oniony oil. Add your wine and stir until it’s fully absorbed. Begin to add your stock a little at a time allowing each addition to absorb before adding more. It will require your constant attention at this stage.
When all your stock has been absorbed and your rice is plump and tender – probably about 15-20 minutes- drain your porcini mushrooms completely and dice before adding to your risotto along with 50g of your finely grated Parmesan, the butter,seasoning and the parsley ( reserve a little parsley for presentation),
Serve topped with parmesan, a little parsley and crushed black pepper.
Totally scrumptious and of course laden with calories but comfort food at its finest. It’s worth noting you don’t need the most expensive ingredients. I used cheap leftover white wine, basic mushrooms and Sainsburys basic Italian hard cheese.