dinner · vegetarian
Porcini mushroom risotto
A small bag of dried porcini flavours the whole pot. Their soaking water is the secret.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soak the porcini in 120 ml of hot water for 15 minutes. Chop them and strain the liquid through a coffee filter to catch any grit.
-
2
Soften the diced shallot in the oil and half the butter. Stir in the rice and porcini.
-
3
Add the soaking liquid, then the warm stock a ladle at a time, stirring, for about 20 minutes until the rice is tender.
-
4
Off the heat, beat in the rest of the butter and the cheese. Loosen with a little stock if it's too thick.
