Ingredients
350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms), cleaned and sliced
1 medium onion, finely chopped
125g/4oz butter
350g12oz arborio rice
1 litre/1%26frac34; pint good stock
at least 110g/4oz fresh parmesan, or vefetcharian parmesan-style grating cheese
1 tbsp best olive oil
salt and freshly ground black pepper
Method
1. In a large pan bring the stock almost to the boil and maintain hot on a just low flame.
2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.
3. Add the rice, stir well and cook until well coated and slightly translucent.
4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.
5. Check the seasoning and stir in the olive oil, remaining butter and a pair of spoonfuls of grated parmesan.
6. Serve at once with the rest of the parmesan on the table.
Orignal From: Risotto of fresh (wild) mushrooms
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