Risotto is my go to procrastination dish it just has to be stirred continually, you know. I find all guilt subsides and all work is forgotten once I tuck in.
- 125 gms arborio rice
- 1.5 litres vegetable stock, with dried mushrooms of your choice added (small handful. Here I used shiitake, often I use porcini)
- 5 field mushrooms, sliced
- 1 small to medium red onion, diced finely
- 1 fat clove of garlic, finely chopped
- butter for frying
- white wine
- nutmeg (freshly grated wins)
- extra virgin olive oil, for drizzling
- grana padano
1. Fry onion in butter until soft. Add garlic fry lightly until fragrant.
2. Prepare your stock- cubes, liquid, the real deal- as you please. I add in my dried mushrooms here. Have your stock simmering with the lid on to prevent it steaming away. I specify 1.5 litres to account for evaporation, and some extra to drizzle on once plated up.
3. Add rice and mushrooms stir to coat and fry for a couple of minutes.
4. Slosh in some white wine and let it bubble and absorb.
5. Now the arduous - or therapeutic - stirring times begin. Pour in your first ladleful of stock and stir continously over a medium heat until absorbed. Continue the process, ladleful at a time until rice is cooked al dente - a bit of chew left please. Find a moment to quickly grate in a little nutmeg.
6. Fish out your dried mushrooms from the remaining stock, slice and add to rice.
7. Plate up, give a nice drizzling of some good quality extra virgin olive oil, a couple of splashes of your shroomy stock, some shavings of your grana padano and a good grinding of pepper. Finish with chopped parsley, a fresh bite to balance the mushrooms.