This risotto recipe is a family recipe, my sister taught me to make it back in the days when cooking filled me with dread. These days mushroom risotto is a staple in our house because it is filling and also super versatile. You can dress it up and be creative by experimenting with different mushrooms, the more exotic the better! If you fancy a meaty dish, add bacon and chicken or add peas or leafy greens for a greener dish, the possibilities are endless!

Did you know shallots are a chefs worst kept secret….the simple shallot elevates a dish from nice to superb! We include this chefs staple in most of our boxes so you can ramp up the taste of your weeknight fare with ease. Our mushrooms, celery and shallots are from the box this week. We’ve included them in your family variety boxes this weekend so that you too can try this recipe out and see why we love it so much!

INGREDIENTS:

250g Button Mushrooms peeled and chopped

3 Celery Stalks chopped

3 Shallots finely chopped

40g Dried Porcini Mushrooms

1 Garlic clove finely chopped.

300g Risotto Rice

1 glass of nice white wine (only cook with wine you would drink!)

1pt Vegetable stock

A knob butter (I use approx 20g)

50g Parmesan cheese finely grated.

METHOD:

Soak porcini mushrooms in 1 pint of boiling water for 20 minutes or more (the longer the better)
Put 1 tbsp olive oil in a pan and Sauté the shallots, celery and garlic.
Turn the heat to low and add the rice. Stir to combine and cook for a further minute.
Pour over wine and cook for a further couple of minutes to absorb/cook off the alcahol. Always cook with wine you would drink as it affects the overall flavour of your recipe. Our current favourite is a Garnacha blanca from Vino Vero our go to wine shop in Leigh-on-Sea.
Pour the porcini mushroom stock you’ve made in a little at a time until absorbed. Not the mushrooms yet though!
When all the stock is absorbed, add the porcini mushrooms and button mushrooms and stir in well.
Make up 1 pint vegetable stock and add slowly. Stir each addition until absorbed massaging the rice to release the starch.
When all the stock is absorbed, check to see if the rice is al-dente. It is at the right consistency, the rice should slowly come back together when a spoon is run through the middle of it. Stir in a knob of butter.
Add Parmesan cheese to taste. I usually put in a little less during the week so its less rich.
Serve in a bowl with a little sprinkling of cheese on the top. I also put some on the table so people can add more if they want is cheesier.

VARIATION:

If you want a meatier risotto, add bacon when sauteing onion, garlic and celery. and stir in 150g cooked chicken before adding the Parmesan.