Vegetarian mains
Mushroom risotto
The doubling of mushrooms with porcini adds depth to this rich, autumnal risotto. Marsala or Madeira cooks down beautifully to lend a slight sweet edge, but skip it if you don't have any, or use white wine instead.
Ingredients
- 30g dried porcini mushrooms, soaked in 300ml boiling water for 30 mins
- 2 tbsp olive oil
- 1 onion, finely chopped
- leaves from 2 sprigs fresh thyme
- 400g risotto rice
- 100ml Madeira or masala (optional)
- 200g mushrooms, sliced
- 1.2 litres hot veg stock
- 25g butter
- 2 tbsp Parmesan, grated
- salt and pepper
Method
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Step 1
Heat the oil in a large pan. Add the onion and thyme for a few minutes to soften. Pour in the rice and stir continuously for 2 minutes. Add the Madeira or masala if using and stir for a minute. Add all the mushrooms and the porcini liquid. Cook for 1 minute.
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Step 2
Add hot stock a ladle at a time, stirring occasionally, letting the rice absorb it before adding more. It will take about 20 minutes before the rice is tender but still has a little bite – taste a grain or two.
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Step 3
Season, then stir in the butter and Parmesan, until it goes creamy. Top with some Parmesan shavings if you like.