Rainspotting Mushroom Risotto
Author: 
Recipe type: Vegetarian
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tbsp olive oil
  • 25g butter
  • 1 chopped onion
  • 140g sliced chestnut mushrooms
  • 15g dried porcini mushrooms
  • 1 fat clove of garlic, crushed
  • 140g arborio rice
  • 150ml sherry
  • 500ml vegetable stock
  • 2 tbsp chopped thyme
  • 25g grated pecorino
  • 1 slice of a goats cheese round, to finish
  • Salt & pepper to season
Instructions
  1. Place the dried mushrooms in a mug or small jug and cover with boiling water.
  2. Set aside for 10 minutes until softened
  3. Heat the oil and butter in a large deep frying pan
  4. Add the onion and fry gently for 5 minutes until transparent and soft
  5. Stir in the mushrooms and garlic and fry for a further 2-3 mins
  6. Strain the porcini mushrooms and add to the frying pan
  7. Rinse the rice under cold water and drain
  8. Add the rice to the frying pan and coat with the onion and mushroom mixture
  9. Pour in the sherry and simmer over a moderate heat for about 3 minutes.
  10. Reduce to a gentle heat, add half of the stock, stir well and bring to a slow and gentle simmer
  11. Keep slowly adding the rest of the stock, stirring, simmering until the stock is absorbed
  12. Check the rice is tender, sometimes you may need to add a little more stock.
  13. Stir in the grated pecorino, save some back for finishing
  14. Add the thyme and stir through, save a sprig or three back for finishing
  15. Season to taste with salt and black pepper
  16. Portion into deep bowls, adding a slice of goats cheese in the middle
  17. Sprinkle the remaining pecorino and thyme
  18. Eat and enjoy!
Recipe by Sustarian Living at https://www.sustarianliving.com/rainspotting-mushroom-risotto/