February 12, 2014 by dgarnett2013
Mushroom risotto: River Cafe Cook Book Two (yellow book) by Rose Gray and Ruth Rogers
- at least 750g mixed wild mushrooms (fresh porcini, girlies, chanterelles, trompettes de mort etc)
- 60g dried porcini, soaked for 30 mins in hot water, drained and roughly chopped (reserve liquid)
- 4 tabs olive oil
- 4 -5 cloves garlic, peeled and finely chopped
- Salt and pepper
- 750ml chicken stock
- 150g unsalted butter
- I red onion, peeled and finely chopped
- 300g risotto rice (if making for two, use 200g risotto rice)
- 200g parmesan, grated
- bunch of flat leaf parsley, leaves picked and finely chopped
Pick through the mushrooms, removing leaves and base of stems. Clean the fresh porcini and girolles by brushing them lightly with a dry pastry brush. Submerge the chanterelles and trompettes de mort briefly in cold water and wash them vigorously. Immediately drain and dry in a salad spinner. Tear any larger mushrooms into smaller pieces.
In a large heavy saucepan, heat 3 tabs of olive oil until smoking. Add the mushrooms to the oil in small batches. Add half the chopped garlic after a minute or two. Season and fry for a couple of minutes more until cooked.
Heat the chicken stock and check for seasoning.
In a heavy bottomed pan heat half the butter with the remaining olive oil. Add the chopped onion and cook on a gentle heat until the onion is soft.
Add the dried porcini to the pan with the remaining garlic. Cook for a minute. Add the rice and stir until each grain is coated. Start adding the stock, ladle by ladle, constantly stirring, allowing each ladleful to be absorbed by the rice before adding the next. Add some porcini liquid to the stock for flavour, and continue until the rice is cooked al dente, usually about 20 minutes.
Add the cooked wild mushrooms, the remaining butter, the Parmesan and chopped parsley.
Eaten during the rains and winds of early February, when the snowdrops appeared.