Name: Porcini Risotto
Yield: Serves 4
Ingredients: 1 small onion, very finely chopped; 50 g/1¾ oz butter, plus 25 g/1 oz cut into small cubes and kept in the fridge; 300 g/10½ oz carnaroli or arborio rice (or vialone nano, although this is more traditionally used for seafood risottos); 200 ml/7 fl oz dry white wine; 1 litre/1¾ pints good chicken stock, kept at a rolling boil; 25 g/1 oz dried porcini mushrooms, soaked in boiling water to cover for 25 minutes, then chopped; sea salt and freshly ground black pepper; 25 g/1 oz Parmesan, finely grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Risotto does require a little patience, but no superhuman culinary technique. If you can soften an onion and stir, you’ll be fine. I was taught how to make it by the great Antonio Carluccio, fag in one hand and glass of red in the other. Occasionally, he removed one or the other and gave the pot a stir. I’m also indebted to Giorgio Loca