Stefano Vallebona, of Table@Vallebona shares one of his favourite recipes, Risotto Al Funghi.
Perfect for winter and spring, this dish is delicious and indulgent, yet super easy to make.
INGREDIENTS to serve 4 as a main meal:
20g of dried porcini mushrooms
2 stock cubes
300g of risotto rice
1 onion, chopped
4 garlic cloves, diced
6 tbsp olive oil
Large splash of white wine
Generous portion of grated parmigiano
60gms butter
METHOD:
1. Soak the dried porcini mushrooms for ten minutes, in 500ml of boiling water, mixing in two stock cubes to create a stock.
2. Over a low heat, sweat the chopped onion and diced garlic cloves, in the olive oil.
3. Add the rice and a good splash of white wine, letting it reduce.
4. Add one ladle of stock at a time, waiting until the rice has absorbed the liquid, and keep stirring.
5. When the rice is cooked al dente, drain and then add in the porcini mushrooms.
6. Now stir in the butter and a generous handful of grated parmigiano. Season and serve topping with more grated parmigiano
