Oh my. That's all we could say when this risotto came to the table.
The Best Wild Mushroom Risotto
For 4 people
30 g of porcini mushrooms
2 banana shallots, finely diced
2 cloves of garlic, finely chopped
100 g of butter
250 g of risotto rice (arborio or canaroli are both good)
120 ml of white wine
1-1.5l of vegetable stock
100 g of parmesan, finely grated
150 g of wild mushrooms, cleaned with a damp brush (shitake, girolle, chestnut, oyster)
Begin by soaking the porcini mushrooms in 200 ml boiling water for at least 10 minutes.
Drain the porcini over a small saucepan, retaining the porcini stock in the pan and placing it over the heat to bring to a gentle simmer. Prepare the vegetable stock by heating it to a simmer in a separate saucepan.
Finely chop through the soaked mushrooms and set aside.
While the porcini are soaking, heat 1 tbsp of olive oil and 25 g of the butter in a deep, heavy-based frying pan. Add the shallots and sweat down over a low to medium heat until softened and just starting to take on color. Add the garlic and fry for a minute.
Add the risotto rice to the pan and fry for 5 minutes over a medium to high heat, stirring to coat the rice grains. The grains should start to appear transparent and become too hot to hold.
Add the white wine and bring to a boil to evaporate off the alcohol.
Once the wine has been absorbed, start adding the porcini stock, one ladle at a time. Once the rice has soaked up all the liquid, add another ladle and continue until all the porcini stock is finished. Then continue this process with the vegetable stock.
After about 10 minutes, add the chopped porcini mushrooms. After another 8-12 minutes the rice should be cooked through to al dente – it should have some bite to it but not taste chalky.
Adjust the cooking and consistency to your liking, adding more stock if you prefer a looser, creamier consistency. Risotto should have a ‘sigh’ to it instead of sitting on the plate in a lump.
Take off the heat and stir in 50 g of the butter and parmesan, reserving some of the cheese to garnish. Taste and adjust the seasoning with salt and black pepper (the parmesan will give a lot of salty flavour). Cover the pan with a lid and leave to sit for 5 minutes.
While the risotto is resting, heat a separate frying pan with a little oil and butter and fry the fresh mushrooms over medium heat, until softened slightly and starting to take on a golden color. Sprinkle over a little sea salt and set aside.
Stir through the risotto and divide between the four plates. Sprinkle over the extra parmesan and finish with the wild mushrooms.