Mushroom Risotto

Mushroom Risotto.

50g dried porcini mushrooms 1pint of vegetable or chicken stock 2 tbsp olive oil 1 onion, minced 2 garlic cloves, minced 250g chestnut mushrooms, sliced and washed 300g arborio rice 1 x 175ml glass white wine 25g butter handful parsley leaves, chopped 50g grated parmesan cheese.

Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl. Chop the mushrooms. Heat the oil in a saucepan over a medium heat. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.


6 x large egg yolks, room temperature 5 tbsp golden caster sugar 250g tub mascarpone 4 x large egg whites 12 to 14 (4-inch) ladyfingers 300ml strong coffee, made with 2 tbsp coffee granules or espresso 75ml Kahlua or dark rum, optional 25g chunk dark chocolate 2 tsp cocoa powder.

In a large mixing bowl whisk egg yolks with half the sugar until pale and doubles in volume(approx 3-5mins) Add the mascarpone in 2-3 stages whisking well each time to combine. Add liquor if using and whisk to combine. 2. In a clean bowl whisk the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in 2-3 additions. 3. Spread about 1/3 of the mixture into a 6X9″ rectangular casserole dish. Soak each Ladyfinger one by one in coffee and arrange tightly on top until cream is covered completely. Spoon remaining cream over the sponge fingers and spread evenly. 4. Place in fridge for atleast 1 hour and dust with cocoa powder and grated chocolate to decorate.




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