Step 1: You will need…
- 750 ml chicken stock, or vegetable stock
- 2 tbsp olive oil
- 45 g butter, or mushroom flavoured butter like truffle butter
- 200 g mixed fresh mushrooms, roughly chopped, such as porcini or chanterelle or black trumpets or use dried mushrooms
- half onion, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp thyme, chopped
- 250 g short grain rice, like Arborio or Carnaroli Italian rice
- 4 tbsp Madeira wine
- 3 tbsp sherry
- 2 tbsp crème fraiche, (optional)
- 2 tbsp parsley, chopped
- 25 g parmesan , shaved
- salt and pepper
- 2 saucepans
- 1 wooden spoon
- 1 ladle
Step 2: Heat the stock
Place a pan under a medium –high heat and add the stock. Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.
Step 3: Make the risotto
Place the second pan on the same hot ring and add the olive oil and butter. Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the Madeira wine and the sherry. Stir them in and cook for a few minutes allowing them to soak in and evaporate.
Step 4: Add the stock
Once the wine has evaporated add 2 ladles of the stock and stir it in. It is very important that before adding anymore stock the previous stock has been absorbed. Keeping it moist but not too wet, add another 2 ladles and stir in.
Step 5: VIDEOJUG TIP!
The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.
Repeat the ladling process until all the liquid has been used. The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.
Step 6: Add the crème fraiche
Into the cooked risotto fold in the crème fraiche. As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour. After mixing in well add the chopped parsley.
Step 7: Serve
To serve, spoon a generous helping into the centre of a large serving plate. Then place some shaved parmesan on top.