Risotto with Porcini Mushrooms and Peppers

Risotto with Porcini Mushrooms and Peppers

Sunday dinner is all about comfort food for me. Tonight I made a risotto with porcini mushrooms and peppers. It’s based on this BBC Food recipe for mushroom risotto with some extras and substitutions thrown in. It turned out very well and I will definitely be making this again. Some people think risotto is difficult, it’s not. The trick is to heat the stock and just be patient stirring.

Ingredients

  • 1 tbsp dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 large shallot, finely chopped (substitute onion if you like)
  • 1 garlic clove, finely chopped
  • 1 sweet red pepper, finely chopped
  • 1 sweet yellow pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1 1/2 C arborio rice
  • 1 C white vermouth (didn’t have any white wine but would have used it if I had)
  • 4 C hot chicken stock (you could use vegetable)
  • 1 Tbsp butter
  • salt and freshly ground black pepper
  • freshly grated parmesan

Method

  1. Rinse the porcini mushrooms in warm water and then soak in warm water an a splash of milk for 20 minutes, then drain well.
  2. Heat the oil in a large, heavy based saucepan and add the shallot and garlic. Fry over a gentle heat for 1-2 minutes, until softened. Add the peppers and celery and fry for a further 2-3 minutes.
  3. Stir in the rice and coat in the oil. Pour in the vermouth (or wine) and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
  4. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the butter and salt and pepper. Serve with freshly grated Parmesan.

Serves 4



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