Risotto with mushrooms

Risotto with mushrooms

Risotto con funghi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 litres Chicken stock
or 2 litres Vegetable stock
4 tablespoons olive oil
or 50g unsalted butter
1 onion, very finely chopped
300g firm button mushrooms, finely sliced
50g dried ceps, rehydrated and chopped, (see Variation)
350g carnaroli or arborio rice
60g parmesan, grated
80g unsalted butter
salt
pepper

Method

  1. Put the stock in a pan, bring to the boil and keep at a low simmer.
  2. Heat the olive oil or butter in a large pan over a low heat, add the onion and fry until soft, about 10 minutes. Add the button mushrooms and the ceps and cook for 5 minutes, until soft and lightly browned.
  3. Add the rice and stir for a minute or two, then add one or two ladles of boiling stock. Stir continuously over the heat, adding stock a ladleful at a time as each addition is absorbed. After 18–20 minutes, check for the required al dente texture – the rice should be tender, but with a firm bite in the centre, and the risotto should be moist.
  4. Remove the pan from the heat, add the Parmesan and butter and stir in well. Season to taste and serve on warm plates. Buon appetito!

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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