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T-fal® Giant Family Fry Pan
 

T-fal® Giant Family Fry Pan

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Porcini Risotto

Category: Rice and Pasta
Author: Jamie Oliver

rating:  

Ingredients:

1 handful of dried porcini mushrooms, soaked in enough boiling water to cover
1 large onion, peeled and finely chopped
1 small bunch of fresh flat-leaf parsley, roughly chopped
1/2 a celery heart, finely chopped
2 large handfuls of freshly grated Parmesan, plus extra for garnish
2 large handfuls of mixed wild mushrooms, sliced
2 pints chicken or vegetable stock
2 tablespoons olive oil
2 wineglasses of white wine
3 cloves of garlic, peeled and finely sliced
500g arborio rice
75g butter
juice of 1 lemon
sea salt and freshly ground black pepper

Directions:

Heat the stock in a pot. Heat the olive oil and a quarter of the butter in a large pan. Add the onion, 2 cloves of the sliced garlic and the celery, and fry very slowly for about 15 minutes without browning the vegetables. When the vegetables have softened, add the Arborio rice and turn up the heat. It will begin to lightly fry. Stir continuously- after about a minute the rice will look slightly translucent. Add the wine and keep stirring until the alcohol evaporates.
Once the wine has cooked into the rice, add a ladle of hot stock and a good pinch of salt. Turn down the head to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock and keep stirring. Allow each ladelful to be absorbed before adding the next. After about 7 minutes, add your soaked porcini mushrooms and pour the soaking liquid through a sieve (to remove the grit from the mushrooms) into the risotto. Stir until the liquid has been absorbed and then continue to add stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. If you run out of stock before the rice is cooked, just add some boiling water.
When your rice is nearly cooked, heat a pan with a pat of butter. Add the remaining clove of sliced garlic and saute the sliced wild mushrooms until lightly browned. Remove the risotto from the heat. Stir in the remaining butter, Parmesan, parsley, lemon juice and sauteed mushrooms. Keep stirring until your risotto is smooth and creamy. Place a lid on the pan and allow to sit for 2 minutes.
Serve immediately with a little extra Parmesan grated over the top.