Ingredients
- 20 g(⅔ oz) dried porcini mushrooms
- 1 litre chicken stock
- 60 g (2 oz) butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 100 g (3⅓ oz) baby mushrooms, finely chopped
- 250 g (8 oz) arborio rice
- ½ cup (50 g/l⅔ oz) grated Parmesan
- 2 tablespoons finely chopped parsley
Method
1. Put the porcini mushrooms in a small heatproof bowl and cover with boiling water. Leave for 30 minutes, then drain, reserving ½ cup (125 ml/4 fl oz) of the liquid. Squeeze the mushrooms dry with your hands and then chop finely.
2. Put the stock and reserved mushroom liquid in a pan and heat to simmering point. In another heavy-based pan, heat the butter and oil and then add the onion, garlic, fresh mushrooms and porcini mushrooms. Cook, stirring, for 3-4 minutes, or until the onion is soft. Add the rice and cook, stirring, for 1–2 minutes, until the rice is well coated but not browned.
3. Maintain the stock at simmering point. Add ½ cup (125 ml/4 fl oz) of hot stock to the rice mixture. Stir constantly over low heat, with a wooden spoon, until all the liquid has been absorbed, then add more stock. Repeat the process until the rice is creamy and all the stock has been added (only add the last l/2 cup of stock if needed to finish cooking the rice). This will take 20–25 minutes. Gently stir through the Parmesan and parsley and then serve at once, topped with extra Parmesan, if liked.
