So, for that risotto recipe….
I must admit to using a mixture of dried and fresh mushrooms for this photo and recipe coz I’ve been far too greedy with the wild ones when I had them… A great standby recipe for an un-planned meal as all the ingredients can be kept in the cupboard and freezer.
RISOTTO OF DRIED and FRESH MUSHROOMS with THYME and ROCKET
This has to be watched over but the good news is that all this stirring is very therapeutic! I’ve used rocket but baby spinach or other salad leaves will do. Serves 4.
large handful of dried mushrooms (or fresh if you have them)
1 litre chicken stock (made with a stockcube if you must)
2 tbsp olive oil
1 onion, chopped
400g Arborio or risotto rice
1 glass of dry white Vermouth (or white wine)
handful of rocket
2 tbsp butter
Parmesan, shaved or grated
Put the mushrooms in a bowl, cover with hot water and set aside. Heat the chicken stock in a saucepan and keep hot. In another saucepan, heat the olive oil and gently sweat the onion until soft (5 minutes on low heat). Add the rice and stir well to coat the grains with oil.
Pour in the wine or Vermouth and stir whilst it is being absorbed by the rice. Now add a ladle of hot stock, stirring all the time, until it too has evaporated. Keep adding ladlefuls of stock whilst stirring, each time waiting till the liquid has gone before adding another. Halfway through add the mushrooms and their liquid whilst continuing to stir the continue with the stock until the rice is cooked but still has some ‘bite’ (a total of 20-25 minutes. Remove from the heat, stir in the butter and spinach (which will wilt immediately) and let it sit for 2 minutes. Serve with shaved or grated Parmesan.