Chianti and Porcini Risotto
Good wine will transform the humblest meal into a fine feast.
- Place porcini in a small bowl, cover with 1/2 cup boiling water and leave to soften for 5 minutes.
- Place stock in a small saucepan and bring to the boil, then turn down the heat to just simmer.
- Once the porcini have softened remove them to one side and add the soaking liquid to the hot stock.
- Heat a large, heavy-based pan, add oil then onion and garlic and sweat over a low heat for 10 minutes to soften but not colour.
- Raise the heat a little and add risotto rice to toast but not brown, stirring continuously for 2 minutes.
- Add the half the wine and stir over a medium heat until reduced. Add remaining wine and stir until reduced.
- Add a ladleful of hot stock and stir until liquid is reduced and the mixture is nearly dry.
- Repeat, adding stock until it is all absorbed, the rice is al dente and the finished risotto has a creamy consistency (this takes 15-20 minutes).
- Stir in porcini mushrooms and season risotto with salt and pepper to taste.
- Remove pan from the heat, cover and leave to steam for 5 minutes before serving.