If you’re fortunate to live in a place where these chunky mushrooms grow, you’ll be able to forage for some fresh mushrooms. The robust texture of these mushrooms and earthy flavour make this an ideal ingredient to base your risotto on.
– 4/5 fresh Porcini mushrooms
– 20g of dried porcini mushrooms
– 1 large onion, finely chopped
– 2 garlic cloves
– 150g of risotto rice
– 40g of parmesan cheese (optional)
– 1 litre of vegetable stock
– Pinch of salt
– Pinch of pepper
– A few sprigs of parsley
Clean your freshly harvested porcini mushrooms with a cloth, and fry in a pan with the butter and garlic. Meanwhile soak the dried mushrooms in some water. In a separate pan fry the onion in some butter and then add the risotto rice. Fry the rice for a couple minutes and then add the vegetable stock and a dash of white wine. Leave to simmer for 20 minutes and then drain the soaking mushrooms and add them along with the fried mushrooms. Season with salt and pepper, some parsley and the parmesan as desired. Will go nicely with a good glass of white wine or Prosecco.