Ingredients

• 2 cups Arborio rice
• 2 cups Swiss brown or button mushroom
• ½ cup dried porcini mushroom (or fresh)
• 8 cups chicken stock
• 1 cup white wine
• a few sprigs of thyme
• 1 handful of Parsley
• 2 shallots
• 2 tbsp Olive oil
• ½ cup grated Parmesan cheese
• 4oz - 120g tbsp butter

Click for Arancini Recipe

Steps

• Step 1

  Heat chicken stock in a saucepan, leave on very low heat.

• Step 2

  Chop the parsley, grate the cheese, dice up the brown or button mushrooms keep aside. Add some hot chicken stock to hydrate porcini mushrooms, dice up once soft before using, keep aside.

• Step 3

  Place a heavy based saucepan over low heat with olive oil and butter. Add the shallots and minced or grated garlic and sweat until soft.  Add the thyme, add the rice and stir using a wooden spoon until the rice is nicely coated and starts to look translucent on the edges.  About 2 minutes.

• Step 4

  Deglaze with white wine and stir until all liquid has been absorbed. Season with salt and pepper. Add the mushrooms.  Add one cup of chicken stock and continue stirring every minute or so.  Ensure the rice doesn’t stick to bottom.

• Step 5

  When the liquid has reduced, add another cup and repeat process until stock is absorbed.  This takes approx 20 minutes.

• Step 6

  Add the chopped parsley.  Stir in butter, add the grated cheese, mix well and cover with lid. Rest 3 to 5 minutes before serving.

• Step 7

  Once served, grate some fresh Parmesan cheese on top.

Little Tips

If you wish to re-heat it up from cold, add a little water to loosen.

Refrigerate and turn into arancini balls, click my recipe above.

Never use long grain rice for risotto, it's not starchy enough.