Wild Mushroom Risotto

Risotto is one of my favourite meals and is not as difficult to make as some people seem to think. Since I am watching the calories (at the moment!) I cook it using less oil and cheese and only vegetables, and definitely with no butter or cream. The rice has enough starch to make it creamy without compromising on taste. Also, wild mushrooms  give the dish an added depth (I like using oyster mushrooms since they have a beautiful texture and flavour).

Ingredients

• 250g Arborio rice (Risotto rice)
• 2 tbsp olive oil
• 1 large onion
• 4-5 cloves of garlic
• 100g (1 medium) leek
• 400g wild mushrooms (any varieties)
• 25g (1 packet) Porcini mushrooms
• 60g Parmesan cheese, grated
• Splash of white wine
• 1 stock cube (chicken or vegetable)

Serves 2 portions. Approximately 850 kcal per portion.

Start by placing the Porcini mushrooms in some boiling water (enough to cover them) and leave it standing for 10-15 minutes to rehydrate. Shallow fry the finely diced onion and leek, and once they are tender, add the chopped garlic. Once they are all cooked and tender add the rice and stir thoroughly to cover the grains of rice with the available oil. This will help it cook faster.

With Risotto rice, you need 2 parts water to 1 part  rice, volume for volume. So it is always easier to pour the rice into a cup and then do your measurements that way. To make up the fluid, use the liquor from the Porcini mushrooms, 1 stock cube (chicken or vegetable, your preference), and a generous splash of white wine. Also this needs to be added to the pan gradually so it is best to use a ladle. As you add the liquid, make sure to stir the rice so that it does not stick and so that it releases the starch, thus making the dish creamier.The rice takes about 20 minutes to cook on a gentle fire.

About 5 minutes before it is ready (when it is soft but still has a bite) add the grated Parmesan cheese which will thicken it up and make it even creamier. If you like it al-dente then just give it 15 minutes cooking time.

The methodology of making Risotto is quite simple. However it is up to you to add more or different ingredients to make it more interesting. You could try using pancetta, prawns, chicken…whatever you fancy!