Ingredients
For the stock
1 onion, quartered
2 sticks celery, roughly chopped
2 carrots, roughly chopped
3 mushroom stock cubes or chicken stock cubes.
1.5 litres of water
Put all the ingredients into a pan and simmer for about 20 minutes, keep until needed. If making before hand bring it to the boil before making the risotto.
For the Risotto
30g dried porcini mushrooms.
4 large field mushrooms
1 box of chestnut mushrooms
2 tbsp Mushroom ketchup
1 onion, finely chopped
5 cloves of garlic
Handful of chopped flat leaf parsley
Parmesan cheese
Juice of a lemon
Carnaroli rice
Olive oil
Salt & pepper.
Method
Chop all the fresh mushrooms into bite sized pieces and in a frying pan add some olive oil, fry the mushrooms with 3 cloves of crushed or chopped garlic, 1 tbsp mushroom ketchup and a handful of chopped parsley until they are cooked but still have a slight bite. Leave in the pan until ready.
Soak the dried mushrooms in 2 cups of hot water for app 20 minutes, remove the mushrooms and chop finely, keep the liquor.
In a large pan with a lid, add olive oil and on a medium heat fry the onions and remaining garlic until soft (this can be done in advance).
Add the juice of a lemon, then add the rice, (I use two large handfuls per person), keep stirring until the juice has been absorbed and the rice is beginning to toast. Add 2 ladles of stock and stir continuously, as the stock is absorbed continue to add stock one ladleful at a time. Add a good amount of ground black pepper and salt to taste. After 10 minutes add the chopped dried mushrooms, the liquor and 1 tbsp mushroom ketchup.
After app 20 minutes check the rice for bite, it should be firm but not chalky. Add the fresh mushrooms and any juice in the pan, keep stirring. Finally turn off the heat, stir in two handfuls of grated parmesan, put the lid on and leave for 5 minutes before serving with more parmesan.