Food of love

Mushroom Risotto

• Follow us on
• 
• 
• 

Published: Fri 10 Feb 2012, 5:59 PM

Last updated: Tue 7 Apr 2015, 2:56 PM

Serves: 5

Ingredients

Porcini mushroom, dried 50 gm

Vegetable stock 1 cube

Olive oil 2 tbsp

Onion, finely chopped 1 pc

Garlic, finely chopped 2 clove

Chestnut mushroom, 
washed, sliced 250 gm

Risotto rice 300 gm

Butter 25 gm

Parsley leaf, chopped a handful

Parmesan or Grana Padano cheese,

freshly grated 50 gm

Method

Put the dried mushrooms into a large bowl and soak in 1 litre of boiling 
water for 20 mins; drain into a bowl.

Crumble the stock cube into the 
mushroom liquid, and squeeze the mushroom gently to remove any liquid. Chop the mushroom.

Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onion and garlic, and fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip the rice into the pan and cook for 1 min. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, 
until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir till it becomes creamy, plump and tender.

By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter half the cheese and parsley on top.

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter remaining cheese and parsley on top.

Serve the finished risotto warm in a deep plate with some grated Grana Padano on the side.

Pascal Gomes, Sous Chef, Mazina, 
The Address Marina, Dubai

• Food and Dining