Page 104 - COMING UNSTUCK by Sara tuck
P. 104
porcini & field
mushroom risotto
Serves 6 Put the porcini mushrooms in a jug and cover with 1½ cups
of boiling water then set aside for half an hour. Heat the olive
20g (¾ oz) dried porcini oil in a large, heavy-based pot over a medium heat, add the
mushrooms onion and celery, season well with sea salt and pepper and
2 tbsp olive oil cook for 8 minutes, stirring occasionally. Add garlic and cook
1 onion, finely chopped a further 2 minutes. Add rice, stir and cook for 2 minutes then
1 stick celery, finely chopped add wine and cook another few minutes, until absorbed. Once
sea salt & freshly ground pepper most of the wine is absorbed add ⅔ cup of the hot stock. In
5 cloves garlic, crushed between dealing with the risotto, drain the porcini mushrooms
2¼ cups Arborio rice through a sieve, reserving liquid and chop the mushrooms
⅓ cup dry white wine finely. Add the porcini mushrooms to the rice, and the strained,
5½ cups rich chicken or reserved liquid to the hot stock. Keep adding hot stock to the
vegetable stock (keep warm on rice as it becomes absorbed, and continue stirring, ensuring the
stovetop or by intermittently rice never dries out.
microwaving briefly)
30g (1 oz) butter Meanwhile, for the mushrooms, heat the oil and butter in
1¼ cups (125g, 4½ oz) grated a separate large (your largest) frying pan. Add the mushrooms
parmesan and season well with sea salt and pepper then cook 5 minutes.
¼ cup finely chopped parsley Add the balsamic vinegar and Marsala or sherry and cook
⅓ cup toasted pine nuts another 5 minutes. Finally stir through the mascarpone and
cook another 2 minutes.
Mushrooms:
2 tbsp olive oil Once the rice has been cooking for 20 minutes add ⅔ of
30g (1 oz) butter the mushrooms with the last of the stock and cook a further
600g (1⅓ lb) mixed field 3-4 minutes – the rice should be cooked, wet but not mushy.
mushrooms, small ones halved, Remove from the heat and stir through butter, 1 cup of the
large ones finely sliced parmesan and half of the parsley. Serve risotto immediately
sea salt & freshly ground pepper topped with reserved mushrooms, and sprinkled with
1 tsp balsamic vinegar remaining parmesan, parsley and pine nuts.
2 tbsp Marsala or sherry
¼ cup mascarpone
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