The Perfectionist - Porcini & Wild Mushroom Risotto

3.8.16


Hello again, and welcome to the third of my recipes designed to showcase the Fisher & Paykel Perfectionist cooking style (there are 7 more styles, find yours by completing their quiz here). This time I chose a porcini and wild mushroom risotto, as again, a risotto is one of those recipes that seems to freak people out, but seriously, if you following the steps carefully, it's actually a breeze. My criteria for a good risotto are these - it must be stirred often during cooking to encourage the starch to release from the rice giving it a creamy consistency, it should be wet, slightly sloppy even, not a solid blob - keep an eye on it and add stock regularly to ensure it doesn't dry out, and test from time to time so that you don't go past wet into gluggy. When done, serve immediately - get those guests sitting up while you're plating up so that they are not responsible for turning your perfect risotto into a mushy lump!!! Left-over risotto is also bloody brilliant, not for re-heating (well past it at that point), but to turn into arancini or risotto cakes - delicious :). The key to giving this risotto depth is the use of dark, inky black field or wild mushrooms, a good quality rich chicken stock, the addition of the porcini soaking/reconstituting water and to season well.

In other news Henry has started with a hiss and a roar at the Mercer School of Interior Design in Melbourne - hurrah - I'm so excited for him, he really needs a creative outlet to keep that busy brain occupied!  I can't wait to hear all about it. Meanwhile Rich is loving political science (yay), and busy handing out CVs around Welly - but sick with what sounds like a chest infection dammit. Will he go to the doctor...?!? Hopefully he will before he gets any worse - if he was here I would drag him there myself. Apart from that, in-between panicking about how much work I have to fit in, I am getting super excited about Henry's upcoming visit for his 21st - 2 weeks to go! (Holy sh*t balls though - I have so much to do before then). 

Right, back to it, but before I go, thanks again to F&P for kindly sponsoring my three Perfectionist recipes, and a wee note that if you are lucky enough to have the Fisher & Paykel induction cooktop you'll have no problem adjusting your temperature to the perfect settings to keep your risotto simmering away, then easily wipe clean once you're all done :)









20g porcini mushrooms
2 tbsp olive oil
1 brown onion, finely chopped
1 stick celery, finely chopped
sea salt and freshly ground black pepper
5 cloves garlic, crushed
2 1/4 cups arborio rice
1/3 cup dry white wine
5 1/2 cups rich chicken stock (keep warm on stove top or by intermittently microwaving briefly)
1 1/4 cups grated Parmesan
25g butter
1/4 cup finely chopped parsley
1/3 cup toasted pine nuts


Mushrooms:
2 tbsp olive oil
30g butter
600g mixed field and/or wild mushrooms, small ones halved, large ones finely sliced
sea salt and freshly ground black pepper
1 teaspoon balsamic vinegar
2 tablespoons Marsala or sherry
1/4 cup mascarpone

Put the porcini mushrooms in a jug and cover with 1 1/2 cups of boiling water then set aside for half an hour. Heat the first lot of olive oil in a large heavy based pot, add the onion and celery, season well with sea salt and pepper and cook over a medium heat for 8 minutes, stirring occasionally. Add garlic and cook a further two minutes. Add rice, stir and cook for 2 minutes then add wine and cook another few minutes, until absorbed.  Once most of the wine is absorbed add 2/3 cup of the hot stock. In between dealing with the risotto, drain the porcini mushrooms through a sieve, reserving liquid and chop the mushrooms finely. Add the porcini mushrooms to the rice, and the strained, reserved liquid to the hot stock. Keep adding hot stock to the rice as it becomes absorbed, and continue stirring, ensuring the rice never dries out. In a separate large (your largest) frying pan heat the second lot of butter and oil and add the mushrooms. Season well with sea salt and pepper and cook 5 minutes. Add the balsamic and marsala and cook another 5 minutes. Finally stir through the mascarpone and cook another 2 minutes. Once the rice has been cooking for 20 minutes add 2/3 of the mushrooms with the last of the stock and cook a further 3-4 minutes - the rice should be cooked, wet but not mushy. Remove from the heat and stir through 1 cup of Parmesan, butter and half of the parsley. Serve risotto immediately topped with reserved mushrooms, and sprinkled with remaining Parmesan, parsley and pine nuts. Serves 6


A big thanks to Fisher & Paykel who have kindly sponsored this post.

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