This is a great risotto, especially if you love mushrooms.
This makes enough for at least 4 persons.
Ingredients for the mushroom risotto:
1.5 litres chicken (or vegetable) stock
140 g unsalted butter
4 shallots, finely chopped
3 garlic cloves, finely chopped
200 g chestnut mushrooms, chopped
25 g dried porcini mushrooms
25 g dried galetti mushrooms (optional)
1 tbsp fresh thyme, chopped
1 tbsp fresh marjoram, chopped
150 ml dry white wine or vermouth
500 g Carnaroli risotto rice
75 g freshly grated Parmesan cheese
Preparing the mushroom risotto:
Put the stock in a saucepan and heat to a gentle simmer. Put the dried mushrooms in a bowl and poor over enough hot water to cover. Let stand for 20-30 minutes and then sieve the mushrooms over another bowl. Keep the soaking liquor. Rinse the soaked mushrooms under cold water then chop them roughly.
Melt 100 g of the butter in a large, heavy saucepan and then add the shallots and garlic. Cook gently for about 10 minutes until soft, golden but not browned. Stir in the mushrooms and herbs then cook over a medium heat for 5 minutes to heat through. Salt and pepper.
Pour in the wine and boil hard until it has reduced and almost disappeared. This will remove the taste of raw alcohol. Add about 100 ml of the mushroom soaking liquor and boil a bit longer until this has reduced.
Stir in the rice and fry with the onion and mushrooms until dry and slightly opaque.
Begin adding the stock, one ladle at a time, stirring until each ladle has been absorbed by the rice. Continue until the rice is tender and creamy but still with some bite. This takes about 20 minutes.
Add the rest of the mushroom soaking liquor to a small saucepan and put on high heat to reduce.
Taste and season the risotto well with salt and pepper.
Stir in the parmesan and the remaining butter (cubed into small cubes). Cover the saucepan and let rest for a couple of minutes.
Serve the risotto in warmed bowls. Spoon a bit of the reduced mushroom liquor on top to give extra mushroom flavor. Drizzle a bit of extra virgin olive oil and finally shave some Parmesan on top and finish with a few turns of the black pepper mill.
Labels: galetti, Italian, mushrooms, porcini, Risotto