Ingredients
2 cups boiled water
2 level teaspoons dried vegetable stock
1 tablespoon EVOO
½ cup dry sherry
250gms Swiss Brown mushrooms – de-stemmed and rinsed
8 grams porcini mushrooms
1 Medium Spanish Onion
½ tablespoon dried Italian Herbs
1 cup Arborio rice
50 gms Shaved parmesan
2 Garlic Cloves
Cracked pepper to taste
½ tablespoon of butter
Parsley for garnish
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Add porcini mushrooms and stock to boiled water, keep hot in saucepan (doesn't really need to be simmering, just don't let it cool down).
Heat olive oil in broad-based saucepan on medium heat.
Remove skin and thinly slice garlic cloves (Goodfellas' style with razor blade is recommended) and sauté for 3 minutes with lid on.
Add diced onion to pan and sauté until transparent (with lid on) – stir to avoid sticking and browning.
Add rice and herbs, stir through to absorb oil and leave with lid on for 2 mins (stir once during).
Add sherry and stir through until rice takes up sherry, sticks to the pan and obviously needs a drink
Add hot stock and porcini to rice – just enough to cover. Remove lid. Stir regularly, especially when stock is almost fully absorbed, this releases the starch in the rice and ensures good texture. Continue until rice is ready to eat. (You may not need all the stock).
During this stage, add sliced Swiss Brown mushrooms after 10 minutes, stir through and cover for the remaining cooking time.
When rice and mushrooms are cooked to your liking, add half the parmesan and the butter, and stir through.
Serve onto dinner plate, top with remaining parmesan and garnish with parsley.
Serves two.
Enjoy with Deakin Estate Pinot Noir. The cherry, strawberry and spicy flavours, medium weight and clean finish complement this rich risotto perfectly.
Recipe by jamesfromparkdale
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