MUSHROOM RISOTTO
Risotto is gourmet food for the masses. Happily sitting on the menus in fine restaurants, yet perfectly possible for a relative beginner to have a good go at. For the full “superstar chef” feeling, make sure you use decent risotto rice and don’t forget the knob of butter at the end.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g mushrooms (chestnut will do fine), chopped
50g porcini mushrooms
300g risotto rice, such as arborio
A glass of white wine
25g butterHandful of chopped parsley leaves
Handful of roughly chopped French beans
50g grated parmesan
Generous slug of Jones Organic ACV
1 vegetable stock cube
Method
Put the porcini mushrooms into a large bowl and pour over 1 litre hot water. Soak for 20 mins, then drain into a bowl.
Crumble the vegetable stock cube into the mushroom liquid.
Heat the olive oil in a shallow saucepan over a medium heat. Add the chopped onion and garlic, then fry for about 5 mins until soft.
Stir in the chopped chestnut mushrooms and the porcini mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms are soft.
Tip the risotto rice into the pan and cook for 1 min. Pour in the glass of wine and let it bubble to nothing so the alcohol evaporates. Add the beans and a large slug of Jones Organic ACV.
Keep the pan over a medium heat and pour in approx a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
Add about the same amount of stock again and continue to simmer and stir. By the time the final quarter of stock is added, the rice should be almost cooked, plump and creamy.
Continue stirring until the rice is cooked. Take the pan off the heat, add the butter, scatter over half the grated parmesan and half a handful of chopped parsley leaves cover and let sit for a minute.
Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and chopped parsley leaves.