Recipe - Risotto with mushroom magic (vs magic mushrooms – eek!)

BROTH

Ingredients 

• 400g button mushrooms, very thinly sliced
• 100g dried shiitake mushrooms, soaked in 1 cup warm water to soften
• 2 eschalots, thinly sliced
• 1 head garlic, sliced in half horizontally
• 5 thyme sprigs
• 1 fresh bay leaf
• 250ml dry white wine
• 100ml Madeira or port
• 1000ml chicken stock

Method 

1. Throw all the above into the slow cooker. Remove anywhere from 4 – 8 hours later. Although … you can’t stuff this up so if it goes for longer it’s no big deal.
2. Ta-Da …. You now have the broth.

RISOTTO

Ingredients 

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 1/4 cups Arborio rice
• 2 cups peeled chestnuts (best way to peel is by boiling – turn to YouTube if you need more guidance)
• 2 1/2 cups stock (if you fall short use boiling water)
• 100g shaved parmesan

Method 

1. Heat the oil and butter in a heavy based pan over low heat and fry the onion and garlic for a few minutes until soft.
2.  Add the rice and peeled chestnuts.
3. Stir thoroughly making sure the rice is well coated with the oil and butter. Continue cooking for three minutes.
4. Heat the stock until it is just simmering. Add to the rice mixture a cup at a time, allowing each addition to be absorbed by the rice. Continue until all the stock is used. The rice should be cooked and creamy.
5. Add the shaved parmesan to the risotto.