This is a big batch, but there is method in my madness.
Firstly this risotto is really unctuous and yummy so you’ll have to fight with yourself not to keep spooning it into you plate. But if you can resist eating it all, the left over risotto makes the most amazing risotto balls or arancini (if you’re feeling posh).
A lot of people are purists about the type of rice to use whether it’s Arborio or Carnaroli, and to be honest I haven’t found much of a difference. So use whatever you can find and what you prefer.
500 grams Carnaroli or Arborio rice
2 Tbsps. Olive oil
1 Large onion
500 grams Mushrooms
4 Cloves of Garlic
3 Tbsps. Dried porcini mushrooms
1.5 Litres Chicken or vegetable stock (made with stock cube/s is fine)
1 Glass of white wine (this is optional, I usually prefer to drink wine than cook with it, but it’s also the perfect excuse to open a bottle)
Grated parmesan (you can also use Grana which is similar to parmesan, but is a bit cheaper)
Herbs to finish, again this is optional but it does add another layer of flavour
- Soak the porcini mushrooms in enough warm water to cover them
- Heat the olive oil in a large heavy bottomed pan. Finely slice the onion and add to the pan, cooking until soft.
- Slice the fresh mushrooms and garlic, add to the pan and cook gently until the mushrooms have softened and started to brown (don’t move the mushrooms around too much in the pan).
- Add the rice and stir the grains are coated in the oil. Add the stock a ladleful at a time. Yes I know this bit is a total faff, but who am I to argue to with generations of Italian Nonas’.
- Depending on the type of rice you use, you may not need all the stock, or you may need a little. Keep adding the stock until no more will be absorbed by the rice.
- Now is time to stir in the grated parmesan. Personally for me the more cheese the better, but this is up to your own personal preference.
Don’t forget to use your left over risotto for arancini balls (you’ll love them)