Mushroom Risotto
Ingredients
- Chestnut mushrooms: 250g, sliced
- Dried mushrooms: handful (Porcini, shiitake, wild, etc)
- Arborio rice: 1 cup
- White wine: A decent slosh
- Black pepper
- Stock cube: 1
- Water: 700ml, boiling (Might need to add more)
- Stilton: 100g
- Butter: knob
Method
- Dissolve the stock cube in the boiling water and add the dried mushrooms, wine and black pepper.
- Melt the butter in a wide pan and cook the mushrooms over a medium heat.
- Remove from the pan and set aside.
- Add the arborio rice to your pan with a small amount of butter and toast for 30 seconds.
- Gradually stir in the stock, mixing often. Only add more stock when the rice has absorbed the previous lot of stock.
- When the rice is tender, add the mushrooms and mix thoroughly.
- Mix in the stilton and allow it to melt through the risotto.