Risotto with ceps (risotto con porcini)

This has to be my favourite mushroom dish of all, in fact there are times when it comes close to being my favourite dish of all.

All it requires is a little patience, but the wait is well worth it....

Ingredients

300 - 350 g fresh porcini (Boletus edulis) or around 100 g dried

2 shallots, very finely diced

1 stalk of celery, very finely diced

2 tablespoons olive oil

30 g butter

350 g carnaroli rice

1 glass white wine

1.5 litres chicken stock - home made if possible

sea salt and freshly ground black pepper

80 g parmesan cheese - grated

a further knob of butter

Firstly if using dried mushrooms, soak them in a bowl of hot water for 15 - 20 minutes, otherwise slice the fresh mushrooms.

Most recipes call for using onions, however I prefer the sweeter taste of shallots, and for extra depth like to add a very finely chopped stalk of celery. So to begin, fry the shallots and celery in the oil and butter over a moderate flame until softened and just beginning to colour. Now immediately add the mushrooms and fry for a further two minutes.(If using dried, ensure that the soaked mushrooms have a good squeeze before going in the pan - also reserve the strained mushroom liquid and add to the chicken stock).

Now add the carnaroli rice to the pan, ensuring each grain is well coated. I prefer carnaroli rice as it has a slightly longer grain and retains its' shape better in the cooking process than arborio. 

Immediately add the glass of white wine and stir continuously. As the wine evaporates, begin to add the stock, one ladle at a time as the rice absorbs the liquid. Stir constantly with a wooden spoon and maintain a careful watch, adding liquid as required.

The cooking process should take 20 - 25 minutes, by which time the rice will have released its' starch and a lovely creamy risotto begins to form. The rice should retain just a little bit "al dente".

Remove from the heat, season with a little black pepper and perhaps a touch of salt ( not necessary if using stock made from cubes). Stir in the parmesan cheese and the knob of butter.

Serve immediately with a sprinkle of cheese over the top and a final touch of black pepper.

Sit back and enjoy a sumptuous feast, ensuring that you've planned nothing too strenuous for the next couple of hours!

Comments

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Look deliciuos indeed.. Can wait to try this one.. Thanks!!!!