ריזוטו פטריות

מצרכים

• 400g mixed mushrooms (like oyster, king oyster, portobello, chestnut, shiitake)
• 2 sun-dried tomatoes
• 1 bay leaf
• 8g dried porcini mushrooms
• 1/2 a brown onion
• 180g rice
• 800ml boiling water
• 10g fresh parsley
• 1 small sprig of rosemary
• 1 small sprig of sage
• 2 tbsp butter
• 80g Grana Padano, plus extra for serving
• 100ml white wine
• Extra virgin olive oil
• Fine sea salt
• Freshly ground black pepper

אופן ההכנה

1. Start by preparing the stock. Add the bay leaf, sun-dried tomatoes and dried porcini mushrooms to a jug and pour in the boiling water. Cover and leave to one side.
2. Prepare the mushrooms. Roughly chop the portobello and shred the oyster and shiitake to create different textures. To a pan on a very high heat, add a good glug of olive oil. Add in the mushrooms followed by the finely chopped onion.
3. Pick the leaves from the sage and rosemary, finely chop them and stir them in too. Season with a generous pinch of salt and a little bit of black pepper, give it a good stir and cook for 5 - 10 minutes.
4. To a saucepan add the rice, turn the heat to medium high and season it with a touch of salt. Toast the rice until it's hot to the touch then deglaze with a good glug of wine.
5. Add the stock ladle by ladle and stir the rice now and then to produce a creamy risotto.
6. Meanwhile remove the porcini mushrooms and sun-dried tomatoes from the stock and chop them finely as well as the parsley.
7. Once the rice it's almost ready, go in with the cooked mushrooms, the finely chopped porcini, sun-dried tomatoes and the parsley and a ladle of stock. Give it a good stir and cook further until fully cooked.
8. Turn off the heat and stir in a knob of butter and the grated cheese. Add the 1/2 ladle of stock and give it a good stir. Cover it and let it rest for five minutes.
9. Serve up with extra grated cheese on top and enjoy.