Mushroom (and Cherry Tomato) Risotto
Serves 4 -6
Preparation Time: 10 minutes
Cooking Time: About 30 minutes
This dish can be varied by using an assortment of wild mushrooms
115g / 4 oz butter
2 large onions, finely chopped
3-4 fat garlic cloves, crushed
225g / 8 oz risotto rice (I use Arborio)
2 glasses of White Wine, or more!
1 1/2 ltrs / 2 pints chicken stock
345g / 12 oz chestnut mushrooms, or 115g each of button, wild, oyster mushrooms
Small box cherry tomatoes (optional)
55g / 2 oz parmesan cheese
Freshly ground black pepper
AND THIS IS WHAT YOU DO.....
Melt the butter and a little olive oil in a large deep frying pan or saucepan and add the onion and garlic. Cook gently until softened, do not brown.
Thinly slice the mushrooms and stir into the mixture for three minutes.
Now add the rice and make sure it is well coated with the oil, butter and juices.
Add the wine, stirring gently and making sure the rice does not stick to the bottom of the pan and encourages a creamy consistency.
Gradually add the warmed stock and stir continuously. This process can take up to 30 minutes, the rice needs to be soft with just a little bite.
About ten minutes before the end of cooking time, add the tomatoes and allow to split and soften a little.
Finally grate two thirds of the Parmesan and stir this into the rice mixture and shave the remainder of the cheese into large flakes.
Adjust the seasoning and spoon the mixture into a serving dish. Garnish with Parmesan shavings and chopped parsley.