Risotto ai funghi
Risotto Ai Funghi
Making a good risotto is not difficult as long as you follow a
few simple rules: have everything ready before you start, use
the right variety of rice (Arborio, Vialone Nano or Calasparra),
stir constantly to release the starch and use a good flavourful
stock.
Ingredients
- 2 tbsp olive oil
- 90g unsalted butter
- 3 tbsp thyme leaves, finely chopped
- 250g chestnut mushrooms, thinly sliced
- 2 banana shallots, finely chopped
- 3 cloves garlic, finely chopped
- 300g risotto rice (e.g. carnaroli)
- 70g dried porcini, soaked for 15 mins in 400ml boiling water
- 125ml dry vermouth
- 60ml brandy
- 1 lemon, juice and zest
- 1 litre chicken stock, warmed
- 100g freshly grated parmesan
- Salt and freshly ground pepper
- TO SERVE:
- 150g smoked pancetta lardons (optional)
Instructions
1. Drain and roughly chop the porcini, reserving the soaking liquor. 2. Using 1 tbsp of the oil and 40g of the butter, sauté the
chopped thyme and sliced chestnut mushrooms until
soft. 3. Heat the remaining oil with 25g butter and fry the shallot until translucent, then add the garlic. Pour the rice
into the pan and toast for 3 minutes over a medium
heat, stirring constantly. 4. Add the lemon juice, wine and brandy and cook until
reduced to a glaze. 5. Strain the mushroom soaking liquor through a muslin
cloth to remove any grit and add to the warmed
chicken stock. 6. Add the chopped porcini into the rice then, 1 ladle at a
time, incorporate the stock stirring constantly. As each
ladle is absorbed add another until the stock is finished
and the rice cooked al dente (15-20 minutes). 7. When you have approximately two ladles of stock remaining, stir in the sautéed mushrooms.
8. To finish, stir in the remaining butter, the parmesan
cheese and season to taste. Take off the heat, cover, and fry the pancetta (if using) in a separate pan. Garnish with the pancetta and finely chopped lemon
zest.
Details
Prep time: Cook time: Total time: Yield: Serves 4