Antonio Carluccio’s Risotto with Mushrooms
Serves 4
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients
2 litres of vegetable stock
350g carnaroli risotto rice
300g mushrooms of your choice, finely sliced
80g unsalted butter (we use dairy free or olive oil!)
1 onion, peeled and very finely chopped
60g parmesan, freshly grated (we use a dairy free version however it tastes wonderful without cheese too!)
50g dried porcini, rehydrated and chopped
4 tbsp olive oil or 50g unsalted butter (we use dairy free)
2 tbsp parsley, finely chopped
1 red chilli, sliced
Salt and pepper
Method
- Pour the stock into a pan, bring to the boil and keep at a low simmer
- Heat the olive oil (or butter) in a large pan over a low heat, add the onion and fry until soft
- Add the mushrooms, porcini, sliced chilli and sauté briefly
- Add the carnaroli rice and stir while pouring on a ladle or two of stock. Stir continuously over the heat, adding stock a ladleful at a time as each addition is absorbed
- After 18-20 minutes, check for the required al dente texture – the rice should be tender, but with a firm bite in the centre and the risotto should be moist
- Remove the pan from the heat, add parmesan and butter and stir in well
- Season to taste and serve on warm plates with a little parsley on top
Chef’s tip
For an authentic tasting risotto, use Carluccio’s Carnaroli Risotto Rice, RRP. £5.95 and drizzle Carluccio’s Porcini Oil, RRP. £5.95, both available from the Carluccio’s Food Shop, over the risotto just before serving
Recipe taken from Simple Cooking by Antonio Carluccio