Antonio's favourite risotto dish using dry and fresh porcini mushroom making it a full flavoured dish and very moreish.
- Place dried porcini mushrooms in a bowl and cover with 1.5lt hot water. Let soak until soft, about 1 hour. Drain, keep liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Add mushroom (or vegetable) stock cube the liquid in pot and bring to boil. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a pan over medium heat. Add finally chop shallot cook until soft, about 2 minutes. Cook and stir Arborio rice until toasted, about 3 minutes. 1/2 glass white wine. Simmer until wine is absorbed, about 3 minutes.
- Add the soaked mushrooms with a tablespoon of extra virgin oil, cook and stir until soft, 5 to 6 minutes. Season with salt, and pepper. Pour the remaining 1/2 glass white wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes. Reduce heat to medium-low.
- Ladle 1/4 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in plenty of Pecorino cheese. Let stand for 3 to 5 minutes before serving.
- Pan fried some fresh porcini or Shiitake mushrooms with olive oil, little garlic, and parsley.
- Spoon over your plated risotto with a little rocket & sprinkle with more pecorino or parmesan cheese
- Drink with a great fruity white wine, we have some great options to choose from!
Always use a good wine, if it's good to drink, its great to cook with!
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