OK! So let’s be honest, it is hard to make this dish look as good as it tastes. So don’t let looks deter you because it truly is AMAZING.
- 250 g Mushrooms (we used Australian wood ear and flat mushrooms)
- 20g or a handful of Wild dried mushrooms
- 1 tbsp Tarragon
- 1/4 tsp Nutmeg
- 1 Onion, finely chopped
- 2 Garlic cloves, grated
- 1/2 cup Dry white wine (Chardonnay)
- 6 cups of Chicken stock (you can use vegetable stock as well)
- 1 3/4 cup of Arborio rice
- 1/2 cup grated Parmesan
- 2 cups boiled Water
- 30g Butter
- 2 tbsp Olive oil
- Soak the dried wild mushrooms in 2 cups of boiled water for 30 minutes.
- While waiting, prepare the other ingredients.
- Drain the mushrooms through a fine sieve making sure to keep the liquid. Add 1/2 cup of dry white wine to the mushroom liquid. Chop the soaked mushrooms and reserve for later.
- Prepare the stock and place into a medium-sized saucepan, bringing it to the boil. Reduce to a very low heat on the smallest burner you have. You want the stock to be hot, not boiling.
- In a heavy-set saucepan heat the oil and butter. Cook the garlic and onion until soft. (Translucent)
- Add the rice and reduce the heat to low. Season with salt and pepper. Make sure to coat the rice with the onion mixture.
- Add the fresh mushrooms, nutmeg and tarragon. Stir for 2 minutes, letting the flavours combine.
- Add the dried mushrooms and their liquid. Increase the heat and cook until the liquid is absorbed.
- Now here comes the tough part! The trick to making a good Risotto comes down to how well you perform this step. The important thing to take notice of is the consistency and wetness of the rice. Add 2 ladles of stock (so that it looks watery) to the rice on a moderate heat. Stir continuously with an action similar to that of whipping egg whites (only not as vigorous) . The rice will absorb the stock quite quickly. Do not walk away from the pot during this stage!
- When it gets to that oozy (but not watery) consistency that you should serve this dish at, add another ladle of stock, to make it “wet” again. You will probably need to add a ladle every 2-3 min for roughly 20 min. Do not let the rice get any dryer than what you would serve it at as it will turn gluggy and keep stirring! Your guns will get a workout with this dish!Cook until the rice is cooked ‘al dente’. The rice should still have a slight bite to it between your teeth but not be chalky. The amount of stock we have specified in this recipe is deliberately a bit more than you should need. This way you don’t run out. The dish is ready when the rice is cooked to your liking.
- Remove from the heat and stir in the parmesan cheese and the butter, season and serve.
Now enjoy, remember your risotto should be smooth and creamy.
It should pour off the spoon and be oozy in consistency.
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