Mushroom Risotto

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You will need spring onions, mushrooms, dried porchini and wild mushrooms, mushroom stock or use beef stock, parmesan cheese, parsley and risotto/aborio rice
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Add a small handful of each dried wile and porcini mushroom with 2 stock cubes to boiling water. About 2 cups of water.
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Fry the onions and mushrooms off in some butter.
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Butter is essential. It’s help with the flavour and helps the rice so it wont stick
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Add 1/2 of the parsley and pepper.
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When the mushrooms are cooked, add your rice. About 1 cup or so. Fry off so all the oils coat the rice. About 2 or 3 minutes.
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Once all the rice is coated in the butter and evenly tossed through with the mushrooms fry but dont let it stick to the bottom.
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Should look like this…
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Your water and mushrooms will be looking like this
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Add in the mushroom water and dried mushrooms and stock then refill the jug with water as you wll need this for the cooking process
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Gently stir in the water so all the rice is covered. Add more water if you need to from the boiling water in your jug
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Turn the heat down. Your aim is to cook the rice but keep enough water in the pan to cover the rice. It will soak up quickly. Keep an eye on it.
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When the rice swells from cooking, add more water
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Grate some parmesan
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When the rice is just nearly cooked, try a bit and it;; be soft with a very small hardness in the middle. Turn the heat off. Let it sit. It’ll keep cooking.
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Add the cheese and parsley. Stir gently.
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Spoon onto a plate. Always looks a little unattractive, but the taste will make up for it. Grate more cheese on top. Drizzle some tuffle oil, if you have it, otherwise, it’s fine the way it is.
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Indulge.
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