Recipe: Wild Mushroom Risotto





Jon's wild mushroom risotto requires you to spend some time in the kitchen, however we think he's onto a winner as he uses some of the perfect wine match for this recipe - Don Jacobo Rioja Crianza Tinto 2007 in the actual cooking process, making sure the bottle never leaves your side... 

Ingredients (serves 4):

300g risotto rice
2 shallots (finely chopped)
1 clove of garlic (finely chopped)
1 glass of Don Jacobo Rioja Crianza Tinto 2006
1L chicken stock (heated)
1 tablespoon extra virgin olive oil
300g of mixed mushrooms (washed - such as chestnut or ideally chanterelles)
20g dried porcini mushrooms (soaked in warm water for 20 minutes)
20g of butter (10g extra for serving - optional)
100g Parmesan cheese (grated)
4 tablespoons of chopped parsley
Salt and freshly ground black pepper
Truffle oil for drizzling (optional)

Cooking

1. Melt the butter in a heavy based casserole pan, then add the shallots and a pinch of salt and cook until the shallots are soft and transparent.
2. Add the rice and stir for a few minutes until heated through and well coated with the shallot/butter.
3. Add the glass of Don Jacobo Rioja Crianza Tinto and stir continuously allowing the alcohol to evaporate.
4. Drain the porcini mushrooms and squeeze gently to get rid of any of the excess moisture then add these to the pan.
5. Add a ladleful of the chicken stock and stir until absorbed. Continue to add the stock a ladleful at a time while you prepare the mushrooms (point 6). Take care though to pay attention to the rice as it will need almost continual stirring. Adding the stock normally takes 15-20 minutes in total depending on whether you want 'al dente' rice or slightly softer.
6. Once you've added your first ladleful of stock to the rice, heat the olive oil in a large frying pan on a medium heat and add the garlic. Once the garlic is transparent add in the washed mushrooms and season, cook for 5-7 minutes until the mushrooms are releasing their juices and are cooked through. Remember to keep an eye on the risotto rice making sure you replenish the stock.
7. Once the rice is cooked, stir in the mushrooms and leave the risotto to stand for a minute before adding the remaining butter, parmesan and parsley.  Stir thoroughly until blended into the risotto. Season to taste and serve drizzling a little truffle oil on each portion should you wish.

Bon Appetit or Buon Appetito! 

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