We went to Tortellino D’Oro and had the most amazing mushroom risotto, a dish that has become associated with fancy high end restaurants, but really, it’s the epitome of Italian home cooking and comfort food.
It was then that we decided that knowing how to make a good risotto is something we think every home-cook should have in their back pocket, because it’s one of those dishes that’s so satisfying and easy to prepare, and it never fails to impress. It only requires time and attention – for 20 minutes, you’ll have one job, that’s to stir the rice while adding hot stock.
3 cubes stock, dissolved in 1.5-liter water
2 tablespoons olive oil
100 grams butter, chopped
650 grams brown mushrooms, sliced
3 cloves garlic, crushed
80 millimeter white wine
1 onion, finely chopped
440 grams risotto rice
150 grams parmesan cheese, finely grated
Prepare all your ingredients.
Soak the porcini in 500ml warm water for 30 minutes. Drain, retaining the liquid. Chop the porcini and pour the liquid through a fine sieve lined with paper towel.
Put the stock and the mushroom liquid together in a saucepan and bring to a boil, then reduce the heat, cover and keep at a very low simmer. (If you don’t use porcini, you’ll have to increase the water to 1.5 liters).
Heat half the oil and 40 grams of the butter in a frying pan over high heat. Add all the mushrooms and the garlic to the pan. Cook, stirring, for 10 minutes, or until soft. While the pan is still hot, add the wine and cook for 2-3 minutes or until evaporated. Set aside.
Heat the remaining oil and 20 grams of butter in a saucepan. Add the onion and cook for 10 minutes or until soft. Add the rice and stir for 2 minutes or until coated. Add ½ cup of the stock to the pan and slowly stir until the liquid is absorbed. Continue adding more stock, ½ cup at a time, stirring for 20-25 minutes or until tender. Remove from the heat and stir in the mushrooms, parmesan and remaining butter. Season to taste.