With the strong flavour of porcini mushrooms and sumptuous Arborio rice, this risotto recipe is comfort food at it's best, just serve with shavings of parmesan and lots of black pepper.
5-6 sage leaves (ideally fresh)
20g Dried porcini mushrooms
200g chestnut mushrooms
2 Garlic cloves
350g Arborio rice
2 pints chicken or vegetable stock
Small glass of white wine
Bunch of fresh parsley
Olive oil for cooking
Knob of butter
Sea salt and black pepper
Start your mushroom risotto recipe by soaking your porcini mushrooms in hot water for up to 10 minutes.
Once soaked, drain the mushrooms but keep the water. Using your chosen stock, combine the water from your porcini mushrooms and top up with boiling water until you have approximately 2 pints.
Finely chop the onion and garlic and add the onion to a large pan on medium heat with a good splash of olive oil. Gently fry the onions for a couple of minutes and then add the garlic.
While the onions and garlic are softening, slice the chestnut mushrooms (about 4-5mm slices) and add them to the pan and fry for another 3-4 minutes.
Now add the Arborio rice. Stir the rice so that it is covered in the olive oil, and then pour in the wine. Simmer the ingredients until the wine has been all but absorbed.
Now start to add your stock. Add enough to cover the entire surface of the risotto and simmer, stirring occasionally until it has been dissolved. Keep adding stock and simmer until your rice is cooked, you should aim to achieve a moist consistent texture so don’t allow it to dry out too much.
Before serving crush in some sea salt and black pepper, finely chop and stir in the sage.