Like learning to swim or ride a bicycle, risottos are one of those things that seem difficult but once you’ve got the hang of them are dead easy. And really, really impressive. The truffle oil might seem extravagant (it costs about £3-£3.50 a small bottle) but like perfume a little goes a very long way. (You can also use it in mashed potato or with mushroom pasta)

Serves 2
Vegetarian
Time: about 50 minutes (including time for soaking mushrooms)
Cost: about £2.50-£3 a head

1 small pack (about 25g) dried porcini
125-150g chestnut mushrooms
1 small onion or 1/2 a medium onion
1 clove of garlic, peeled and crushed (optional)
40g butter
150g arborio, carnaroli or vialone nano (i.e. authentic Italian) risotto rice
1/2 a glass (about 75ml) dry white wine
500ml vegetable stock or stock made with 2 level tsp Marigold vegetable bouillon powder
1 tbsp fromage frais, Quark or whipping or double cream
Salt and pepper
White or black truffle oil

Before you start the recipe soak the porcini in about 175ml warm water for 20 minutes to half an hour. Rinse the mushrooms, trim the stalks and chop roughly. Peel and finely chop the onion. Drain the dried mushrooms through a sieve, reserving the soaking water, and chop them roughly too.

Melt the butter in a large saucepan over a medium heat, add the chopped onion and cook gently until soft (about 5 minutes) Add the fresh mushrooms and garlic if using, stir well turn the heat up a little and cook for a couple of minutes. Add the dried mushrooms and cook for another minute or two. Tip in the rice, stir and cook for 2-3 minutes until the grains have turned opaque and are beginning to catch on the bottom of the pan. Add the wine, stir and let it bubble up and evaporate. Meanwhile heat the reserved mushroom soaking water until boiling then add half of that, continuing to stir. Once the liquid has evaporated add the remaining mushroom stock then bring the remaining stock to the boil and keep at a simmer. Keep adding cupfuls of hot stock every time the liquid in the risotto gets absorbed and stir until it starts to look creamy and the rice tastes neither hard nor soggy. (This should take about 20 minutes. You might not need all the stock) Turn the heat off then check the seasoning, adding salt and pepper to taste and a spoonful or two of fromage frais, Quark or cream. Cover the pan and let the flavours amalgamate for 2-3 minutes then spoon the risotto into warm bowls. Trickle over a tiny bit of truffle oil.

TOP TIPS

* the secret of a good risotto is ‘toasting’ the rice (i.e. cooking it with the butter, onions and mushrooms) before you add any liquid. You should also make sure the liquid you add is at boiling point and stir the risotto continuously - but not too frantically.

* I don’t think this risotto needs parmesan but you can add it if you want.

 

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