Chestnut Mushroom & Leek Risotto

6 tablespoons olive oil
2 shallots or 1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 leek, diced
2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme), Grated zest of 1 lemon
350g risotto rice such as Arborio,
150ml dry white wine or dry Vermouth,
1 litre water, 2 vegetable or chicken stock cubes
250g chestnut mushrooms, wiped and sliced
Fresh parsley and grated Parmesan cheese (optional)
Salt and pepper
  1. Heat the oil in a large heavy based pan. Soften the onion and leeks, without colouring, adding the garlic, thyme and zest towards the end.
  2. Add the rice and stir to coat the grains in oil then add in the wine and bubble until almost evaporated. Meanwhile put the water and stock cubes in a pan and bring to a simmer. Stir to dissolve the cubes. This is now your stock.
  3. Add the stock, a ladleful at a time, stirring constantly. Allow the stock to be absorbed before adding more. Keep adding stock until the rice is tender – about 15 to 20 minutes.
  4. About 5 minutes before the rice is ready, fry the mushrooms until soft then add to rice. Add a little more stock then pop the lid on the pan. Leave, off the heat, for a few minutes.
  5. Stir in the parsley, if using, and serve with grated Parmesan cheese.

Tips

Dry Vermouth is a great substitute for wine in cooking. Because it is a fortified wine it keeps for ages after opening. The risotto should be creamy and quite free-flowing when served so add more liquid if necessary.

Recipes February 26, 2013