Creamy Mushroom risotto

The trick to getting your risotto just right is using cold broth. You need to stir when you add in the broth. This will help dissolve the starches. Once it heats up you can allow yourself to be distracted for a bit. Then once it has been largely absorbed by the rice, add some more broth and stir etc. To check if it’s ready, take a grain of rice and squeeze it between your fingers. You should only see one or two white starchy bits. The rice should be firm and chewy.

Ingredients

• 160 grams of Arborio rice

• packet of dried mixed mushrooms

• 1 shallot, finely chopped

• 1 garlic clove, finely chopped

• 1 liter mushroom broth
  (homemade or prepared with a stock cube)

• 100 ml dry white wine

• 30 g Parmesan cheese, grated

• 20 g butter

• 1 tbsp olive oil

• Salt and black pepper to taste

Preparation:

1. Preparing the mushrooms

   Soak the dried mushrooms in 200 ml of hot water for 10 minutes.
   Save the soaking liquid and add it to the broth (strain it first to remove any grit).
   Roughly chop the soaked mushrooms.

   Making the base

   Heat the olive oil in a large pan over medium heat.
   Gently sauté the shallot and garlic until translucent.

   Add the rice

   Add the Arborio rice and cook for 1–2 minutes, allowing the grains to toast lightly.

   Deglaze with wine

   Pour in the white wine and stir until it has been absorbed by the rice.

   Add the broth

   Add one ladle of broth to the rice and keep stirring.
   Once the liquid has been absorbed, add another ladle.
   Repeat this process for 18–20 minutes until the rice is al dente.
   Add the soaked mushrooms halfway through.

   Finishing

   Stir in the butter and Parmesan cheese.
   Season with salt and pepper.
   Let the risotto rest for 2 minutes with the lid on the pan.

   Serving

   Garnish with extra Parmesan cheese.
   Serve immediately to keep the risotto nice and creamy.

Serving suggestions

• Top with some oyster mushrooms or serve with Lions mane steak