Mushroom Risotto by Camisa Deli, Soho
Serves 3–4
Ingredients:
75 g unsalted butter
1 large onion, finely chopped
50 g dried porcini, soaked in warm water for
30 minutes
225 g fresh mushrooms, thinly sliced
1 glass dry white wine
350 g arborio rice
1 litre chicken or vegetable stock
3 tablespoons freshly grated Parmesan cheese
Melt 50 g butter in a sauté pan and cook the onion over a medium heat, stirring often, until
soft. Do not let it brown. Drain the porcini, straining the liquid through a sieve lined with kitchen
paper. Rinse the porcini in cold water, chop roughly and add them to the onion with the fresh
mushrooms. Cook, stirring, until the fresh mushrooms start to wilt. Pour in the wine and reduce
over a slightly higher heat to 1 tablespoon. Reduce the heat to medium, add the rice and stir
until the grains are coated. Add one ladle of stock, together with the porcini soaking liquid, and
stir until the liquid is almost absorbed. Continue to add the stock, a ladle at a time, stirring often,
until the rice is just al dente and the mixture is creamy. Do not let it stick to the pan. This will
take about 20 minutes. If you run out of stock, add a little hot water. Turn off the heat, and put
the remaining butter and the grated Parmesan on top of the rice. Do not stir it in, just cover with
a lid and leave for 2 minutes. Finally, stir the risotto and serve with a bowl of grated Parmesan.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster