Risotto is definitely one of my most favourite foods. I’m not sure if its all the carby goodness on offer, or just that its such a simple food to make and even easier to eat.
This summer we were fortunate enough to have a little holiday in Italy. It was here that my love of risotto in general transformed into a love of risotto loaded with porcini mushrooms.
Porcini! even the word is great and better still this recipe uses dried porcini which can be kept as a store cupboard ingredient along with the risotto rice and whipped out whenever you feel a need for muchroom risotto! What more could one want after a long day at work?
I also love this recipe as its a one-pot and requires nothing more on your hob than a large, wide-based pan or wok with a lid. The key to this recipe is slow addition of the stock – just one ladle at a time allowing the rice to gradually soak in the stock and its flavours.
Preparing the porcini mushroom: The dried porcini mushrooms can cause issues for this recipe if the grit isn’t fully removed after soaking. The grit on dried mushrooms is the only downside to these little porcini’s. However, if you soak well in boiling water for a good 20 minutes, then drain and rinse thoroughly, most of the grit should be removed. Trust me, the final result is well worth it.