A Couple of Risottos

Risotto is one of those wonderful warming dishes that always tastes amazing and is really easy to cook.

Porcini Mushroom Risotto

1 Clove of Garlic
1 Large Brown Onion
Good Splash of Olive Oil
20 g Dried Porcini Mushrooms
250 G Mushrooms Sliced
A Good Splash of White Wine
2 Cups Arborio Rice
4 Cups of Warm Vegetable Stock
Parmesan Cheese
Freshly Ground Black Pepper

Re-hydrate the dried mushrooms in 500 mls hot water for ½ hour.
Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic.
Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. Add the sliced mushrooms and cook until the mushrooms start to soften then add the rice and stir well – you want to ensure all the grains of rice have a good coating of oil. Splash in about ½ a cup of white wine, when the wine has nearly all been absorbed add the porcini mushroom mixture. Now it’s time to add the stock – one ladleful at a time! Add a ladleful of warm stock and stir, allow the rice to absorb the stock before adding the next ladle full of stock, repeat this process until the rice is ‘el dente’ or soft and plumb but still holds its shape.
Season with freshly ground black pepper and parmesan cheese.

Risotto with Pea and Spec

1 Clove of Garlic
1 Large Brown Onion
Good Splash of Olive Oil
1 400g Can of Peitit Pois (Peas)   
*Of Course You Can Use Fresh Peas But For Some Reason the Canned Ones Seem To Work Better
A Good Splash of White Wine
2 Cups Arborio Rice
4 Warm Cups Stock – Either Vegetable or Chicken
100 Grams of Spec, Pancetta or Smoked Bacon
Parmesan Cheese
Freshly Ground Black Pepper

Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic.
Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes.
While the onion is cooking place ¾’s of the peas in a small saucepan, add a splash of white wine and about ½ a cup of stock. Simmer for about 5 minutes or until the peas have softened, puree the mixture and set aside. (A stab mixture is perfect for this)
Once the onions are ready increase the heat a little and add the spec and give it all a big stir, cook the spec until it starts to change colour. Add the rice and stir well – you want to ensure all the grains of rice have a good coating of oil. Splash in about ½ a cup of white wine, when the wine has nearly all been absorbed add the pea mixture and stir well. Now it’s time to add the stock – one ladleful at a time! Add a ladleful of warm stock and stir, allow the rice to absorb the stock before adding the next ladle full of stock, repeat this process about ¾’s of the way through this process add the remaining whole peas and continue to cook until the rice is ‘el dente’ or soft and plumb but still holds its shape.
Season with freshly ground black pepper and parmesan cheese.