A very blustery run today, although the sun was out which never fails to cheer me up. I’m finding my usual route getting a bit slippery and slidey, and there are still some fallen trees from the St Jude’s storm, so it’s a bit of an obstacle course at times!
Today’s recipe is going to be very seasonal, with a warming creamy mushroom risotto. Yesterday I went out for dinner with A, and he had a mushroom soup that was very good. Suffice to say that today I got a craving for fungi.
Risotto is just right for this time of year – starchy, creamy and yet not wholly unvirtuous. I cooked it in the later hours of the afternoon listening to the radio. It gets very dark these days, so apologies for the poor photo!
Creamy Mushroom Risotto
Adapted from BBC Food
- 1 tsbp dried porcini mushrooms
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 1 squeeze garlic puree
- 225g chestnut mushrooms, sliced
- 350g arborio rice
- 150ml white wine
- 2 tsp vegetable stock powder (I use Marigold bouillon)
- 2 tbsp chopped fresh parsley
- salt and pepper
- knob of butter
- freshy grated parmesan to serve
Soak the porcini mushrooms in a litre of boiling hot water for 10 minutes. Drain the mushrooms, but save the soaking water. Add the stock powder to it. This will form your stock for the risotto. Simmer the stock in a pan over a low heat to keep it hot.
Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until softened.
Stir in the rice and coat in the oil. Pour in the wine a little at a time, stirring, until the liquid has been absorbed. Add the stock, a ladelful at a time, simmering and stirring until all the liquid has been absorbed. Keep adding stock this way until the rice has plumped up and become tender.
Chop up the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan, and a sprig of fresh parsley to garnish.