Creamy Mushroom Risotto
If you have a fear of making risotto, then fear no more as this recipe is quick, very tasty and does not require too many ingredients (keep in mind this is NOT a recipe to make in advance and set aside).
1tbsp dried porcini mushrooms, 2tbsp olive oil, 1 mild onion finely chopped, garlic cloves grated, 225g chestnut mushrooms sliced, 350g Arborio rice, 250ml white wine, 1litres hot chicken stock, 25g butter, 1tsp flavour enhancer, 2tbsp double cream (heavy cream), 1/2tsp fleur de sel, 1/2tsp freshly ground black pepper, 1/4 cup freshly grated parmigiano reggiano.
Soak the porcini mushrooms in hot water for 10 minutes, then remove mushrooms and add mushroom liquid to stock (for additional mushroom flavour). Under medium heat add olive oil and butter in a saucepan. Once melted add the onion and garlic then fry for 2-3 minutes until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned. Roughly chop soaked porcini mushrooms add to saucepan along with flavour enhancer. Stir in the rice to coat then pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender (you may have leftover stock which is ok). Stir in double cream, fleur de sel, black pepper and 3/4 of the grated parmigiano reggiano. Plate up, sprinkle the remaining cheese and serve.