Risotto with Mushrooms
Preparation time 15 Minutes
Cooking time 30 Minutes
1. Place the dried mushrooms into a heatproof jug and pour over 500ml boiling water. Leave to soak for 15 minutes
2. Meanwhile make the stock in your Circulon small saucepan or saucepot and keep hot over a low heat on the hob
3. Using your Slotted Spoon, remove the dried mushrooms from the soaking liquid and chop roughly.
4.Pour most of the soaking liquid into the pan with the hot stock, discarding the last couple of spoonfuls as it will be a bit gritty
5. Heat the oil in your Circulon Large Saucepan or Saucepot and fry the onions and celery gently for 5 minutes, stirring with your Solid Spoon.
6. Add the chestnut mushrooms and fry for a further 5 minutes then add the garlic and fry for a further minute
7. Tip the rice into the pan and stir well to coat all the grains in oil. Cook for a minute. Add the wine and bubble until half is evaporated then stir in the chopped soaked mushrooms
8. Add two ladles of hot stock and stir over medium heat until almost all the stock is absorbed then add another two ladles full and repeat, stirring frequently. Repeat until most of the stock is used.
9. Check the rice – it should still be fairly firm but not white in the middle. If necessary add an extra splash of boiling water. It will take about 18 minutes to cook the rice
10. When the rice is cooked, there should still be a little moisture in the pan. Add the butter and parmesan and stir vigorously until the butter has melted. This helps to make the risotto creamy.
11. Season with plenty of black pepper, stir in the parsley and serve with extra parmesan if desired and a rocket salad on the side
These mushrooms are ideal as passed one-bite appetizers at a party, speared on a frilly toothpick. For a sit-down dinner, they would be lovely as an amuse bouche. Because of the added cracker crumbs, the sausage meatballs are tender and fluffy, unlike a sausage cooked as-is.View