A lovely creamy Autumnal risotto, perfect for a cold night.
1 brown onion, peeled and chopped finely
1 stick celery, trimmed and chopped finely
6 cloves garlic, peeled and chopped finely
250g Arborio rice
1.5 litre chicken stock, keep hot
12 white button mushrooms, sliced
4 portabello mushrooms, sliced
8 porcini mushrooms, re-hydrated in cold water for 30 minutes
8 morels, re-hydrated in cold water for 30 minutes
1 honey comb mushroom, base trimmed and cut into bite size chunks
A pile of freshly shaved parmesan
Italian parsley, well chopped
1 lemon, zested
Melt the butter in a heavy based, deep pan.
Add the onions, celery and garlic. Cook for 2 -3 minutes on a low heat.
Add the button mushrooms, portabello, porcini and ceps, reserving the rehydrating water and mix well. Cook for 3-4 minutes till any excess liquid has been cooked away.
Add the rice and mix well allowing the rice to be toasted slightly.
Add a ladle full of hot chicken stock and stir well, gently massaging the starch from the rice. Add a second ladle and again mix well, reducing the heat to a simmer. Add the mushroom soaking water at any stage during the cooking process for more flavour.
As the liquid disappears, add another ladle full, mixing as you go, until the rice is tender but with still a little bite to it-20 to 25 minutes usually is about right.
A good risotto should be moist and be able to slide off your spoon with ease.
Right at the end, add the honeycomb mushroom, extra butter, lemon zest and Italian parsley and mix well through.
Serve immediately with parmesan sprinkled generously over the top.
With thanks to Michal Haines & foodlovers.co.nz