Wild mushroom risotto, by Antonio Carluccio
(Serves four)
Ingredients
300g fresh summer ceps, cleaned weight, sliced
55g dried morels, soaked in warm water for 30 mins
1.5 litres chicken or vegetable stock
2tbs olive oil
20g butter
1 medium onion, finely sliced
350g Carnaroli, Vialone Nano or Arborio rice
Salt and pepper to taste
55g freshly grated Parmesan
55g butter
Method
Prepare the mushrooms, reserving the morel soaking water for use at another time. Trim the end of the morel stalks off the base and discard. Heat the stock to a gentle simmer (It is important to do this so the rice doesn't stop cooking when the stock is added).
Heat the oil and butter in a large pan, then fry the onion gently until soft. Add the morels and sauté briefly. Add the rice and stir through thoroughly so that each grain is coated in oil and is slightly toasted. Add the stock, ladle by ladle, making sure each is fully absorbed before adding the next.
Stir the mixture constantly to avoid it sticking to the base and also to create a creaminess when the starch is exuded from the grains.
After 10 minutes' cooking, add the sliced ceps. Continue to cook until the rice is al dente. The result should be a quite moist but not brothy dish - this should take approximately 18 minutes to achieve.
To finish the dish, remove from the heat, season and stir in the butter and Parmesan.
By Antonio Carluccio
