Chestnut mushroom and porcini risotto

Picture the scene: you come home from a hard day in the office and want to spoil yourself with a luxurious yet simple dish. Well this hits the spot so kick off your shoes, throw on your apron and get stirring!

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Ingredients- serves 2 (double for 4)
50g unsalted butter
1 banana shallot finely chopped
1 crushed garlic clove
100g chestnut mushrooms sliced
10g rehydrated dried porcini mushrooms
175g arborio rice
600ml good vegetable stock
60ml dry white wine
40g grated fresh parmesan
Handful of chopped flat leaf parsley
Drizzle of truffle oil

1. Heat half of the butter in a frying pan over a medium heat. Add the shallot and garlic and cook until softening. Pop in the chestnut and porcini mushrooms and cook for a couple more minutes. Make sure your mushrooms are finely sliced so any natural water can evaporate quickly.

2. Stir the rice through the mushrooms so the rice is well coated before adding your first ladle of hot vegetable stock. Stir and then stir some more until the stock had been absorbed. Carry on doing this until all the stock had been added and the rice has become soft and plump. This should take around. 20 minutes however some arborio rices may take a few minutes longer. If you need an extra splash out two of stock then go ahead as you want to achieve a creamy risotto.

3. When the rice is ready pop in the wine and stir well to absorb. Risotto purists may put the wine in first before any stock has been added however putting it in afterwards adds an edge which you just don’t get the other way around. When the wine has absorbed add the remaining butter,  parmesan and parsley. Cover the pan for a minute or two.

4. Serve your creamy risotto in warmed bowls and drizzle a little truffle oil over as well as an extra grate of parmesan.

Unctuous, silky risotto- the perfect midweek treat.

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