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Porcini Risotto

  • Feed 1 person
  • Prep time 00h 15
  • Cook time 00h 45
What better way to enjoy the full flavour of autumn’s porcini than in a risotto? The season of mists and mellow fruitfulness brings us some of the most prized woodland fungi and porcini, also known as ceps, are kings among foraged mushrooms. Drogo’s recipe can be adapted to use dried porcini if it’s out of season.
  1. Trim the mushrooms and trim and peel the shallots. Use the trimmings along with the halved shallot to make a stock. Put the trimmings, along with some of the parsley (retain some to garnish with later), thyme or other herb and half the wine and water to the vegetables and herbs and bring to a boil then turn down and simmer for about 20 minutes.
  2. Heat a heavy-bottomed frying pan over a low heat with half the butter and oil. Add the shallots to the pan and allow to cook very gently, stirring frequently, for about 20 minutes, until they are translucent and fragrant, but not browned.
  3. Remove two thirds of the shallots from the pan and set to one side. To the remaining shallots, add the rest of the butter and oil along with the garlic and allow to gently sweat for a few minutes.
  4. Meanwhile, slice the mushrooms, setting aside a few of the most attractive slices for garnish. When the garlic has softened, add the mushrooms to the pan and sauté until the liquid they release has burned off and they start to fry. At this point add a ladle of the stock to the pan and bring to a rapid simmer. Reduce the liquid until it starts to thicken and become glossy. Turn off the heat, check for seasoning and put to one side.
  5. In a new pan, heat the remaining shallots then add the rice to the pan and cook over a low heat for a few minutes to coat, stirring all the time. Turn the heat up, add the wine and stir frequently. When the rice has absorbed the liquid turn down the heat again and begin to add the hot stock to the rice, one ladle at a time. Continue stirring frequently, only adding more when the liquid is absorbed.
  6. Meanwhile, fry the remaining slices of mushroom in a little oil until golden.
  7. When the rice is cooked but still retains a little bite, stir in the mushroom mix. The consistency should be wet rather than stiff and dry. Serve with a grating of Parmesan, some chopped parsley and the mushroom pieces.

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