This is seriously warm and comforting, when you're in need of something to wrap up with for the evening
- 50 g (2oz) dried porcini mushrooms
- 400 ml (14fl oz) boiling water
- 125 g (4½oz) butter, softened
- 2 onions, peeled and finely chopped
- 4 cloves of garlic, peeled and finely chopped
- 800 ml (1 pint 9fl oz) chicken or vegetable stock
- salt and freshly ground
- black pepper
- 400 g (14oz) risotto rice
- 200 ml (7fl oz) white wine
- 500 g (1lb 2oz) flat mushrooms, sliced
- 8 tblsp freshly grated
- parmesan cheese, plus extra to serve
- 4 tblsp chopped marjoram or parsley
- squeeze of lemon juice
- 1–2 tbsp mascarpone (optional)
- Place the porcini mushrooms in a heatproof bowl, pour over the boiling water and leave for 20 minutes until soft.
- Preheat the oven to 180°C (350°F/Gas 4).
- Melt 25g (1oz) of the butter in a large casserole dish or ovenproof saucepan on a medium heat. Add the onions and garlic and sauté for 6–8 minutes or until soft and turning golden. Meanwhile, pour the stock into a separate pan, bring to the boil, then reduce the heat and
- leave to simmer on the hob.
- While the onions are cooking, drain the porcini mushrooms, reserving the soaking liquid. Roughly chop the mushrooms and set aside, then strain the soaking liquid (to remove any sand or grit) and add to the simmering stock. Season this liquid with salt and pepper.
- Add the chopped porcini mushrooms to the onions and cook, stirring frequently, for 1–2 minutes. Next, tip in the rice and gently stir-fry for a further 2 minutes.
- Pour in the wine, then bring to a simmer, stirring as the mixture heats up, and cook for 2–3 minutes or until the wine has evaporated. Pour in the simmering stock, stirring to combine, then bring to the boil, cover and bake in the oven for 10–12 minutes or until just al dente.
- Meanwhile, melt 25g (1oz) of the butter in a frying pan on a medium heat, add the flat mushrooms and fry, stirring occasionally, for 3–5 minutes or until softened and lightly golden. Remove from the heat and set aside.
- Remove the risotto from the oven and add the grated Parmesan cheese and remaining 75g (3oz) butter, then use a wooden spoon to vigorously beat everything together. Stir in the fried mushrooms, along with the marjoram or parsley, lemon juice and mascarpone (if using). Serve immediately with extra Parmesan on top.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking