All Time Favourite: Mushroom Risotto

This is one of my very favourite dishes. It was first made by my good Italian friend Andrea (who actually is a chef) as a going away dinner for himself. It was so amazingly delicious that I had to get the recipe. Some of the ingredients (like truffle oil and the Porchini mushrooms) are optional but LIDL are now stocking the mushrooms so you can get them cheaply now. I have often doubled the recipe and cooked a huge pot of this for 8-10 people. It takes much longer for the water to absorb so, if you are doing this, give yourself plenty of time....I didn't and was completely stressed :-(

Ingredients:

350g Mushrooms

2 Bags Saffron

1 Red Onion

1/2 Carrot

2 Cloves Garlic

50g Butter

1 Glass Dry White Wine

430g Rice

30g Dried Porcini mushrooms (optional)

3 litres Mushroom/ Vegetable Stock 

Parsley

Truffle Oil

Method:

• Boil 3 Litres of Water & create stock (stock cubes etc) 
• Chop Mushrooms thinly, put stems into the stock to boost the flavour.
• Soak the Porchini mushrooms in hot water until soft.
• Lightly fry all the mushrooms and remove from pan. Drain.
• Slowly Fry the garlic, carrot and onions until onions are golden brown.
• Add butter and allow to melt.
• Add white wine and allo to evaporate.
• Add uncooked rice and fry for 2 minutes.
• Dilute saffron in hot water and add to rice.
• Add a small amount of stock and allow to absorb.
• Add mushrooms and more stock.
• Gradually add stock, allowing the liquid to be absorbed by the rice before adding more.
• Once the rice is cooked, add parsely.  
• Cover pan with a towel and allow to rest for a few moments before serving. 
• Drizzle with truffle oil before serving.
• Enjoy