Risotto con Funghi

A winter warming risotto made with ceps, the best-known of Italian rice dishes taken from 'Antonio Carluccio's Simple Cooking' published by Quadrille Publishing House. This beautiful book brings together all of the 'secrets' that Antonio has learned from over 50 years professional experience, packed with easy and reliable dishes for the novice and enthusiat cook alike.

The Method

TO REHYDRATE DRIED PORCINI (CEPS)

Soak dried porcini in water to cover for about 20 minutes. Pick the mushrooms out of the water into a sieve over a bowl. Then very carefully strain the water, preferably through muslin, into a jug or bowl. This will remove any dust that may have come off the mushrooms. The liquid will taste intensely mushroomy, and can be used in addition to the stock to add extra mushroom flavour to this risotto.

TO MAKE THE RISOTTO

Put the stock in a pan, bring to the boil and keep at a low simmer.

Heat the olive oil or butter in a large pan over a low heat, add the onion and fry until soft, about 10 minutes. Add the buttom mushrooms and the porcini and cook for 5 minutes, until soft and lightly browned.

Add the rice and stir for a minute of two, then add one or two ladles of boiling stock. Stir continuously over the heat, adding stock a ladleful at a time as each addition is absorbed. After 18 - 20 minutes, check for the required al dente texture - the rice should be tender, but with a firm bite in the centre, and the risotto should be moist.

Remove the pan from the heat, add the parmesan and butter and stir in well. Season to taste and serve on warm plates. Buon appetito.

Vital Statistics

Prep time	20
Cook time	40
Serves	4

The Ingredients

2 litres Chicken or Vegetable Stock
4 tbsp Olive Oil, or 50g unsalted butter
1 Onion, peeled and very finely chopped
300g Firm button mushrooms, finely sliced
50g Dried porcini (ceps), rehydrated and chopped
350g Carnaroli or arborio risotto rice
60g Parmesan, freshly grated
80g Unsalted butter
to taste salt and pepper