INGREDIENTS (for 2 people):
- 2 shallots (finely chopped)
- 2 springs of thyme
- 100ml of white wine
- 50 gr of dried mushroom (I use boletus. Can be replaced by porcini)
- 150gr (or cup) of risotto rice (Carnaroli or Arborio rice)
- Chicken stock (800ml)
- Parmesan cheese .
- Salt, pepper & olive oil
- A knob of butter (about 50 gr)
Prepare mushrooms first. Add mushrooms into a bowl and pour over some boiling water (about 200ml). Leave it for about 10-15 min for mushrooms to soak up some oh the liquid. Water becomes dark brown colour. Take the mushrooms out and chop them into smaller pieces. Do not discard the water. Add it to the chicken stock.
Heat a pan on medium heat. Add olive oil and shallots and cook them until translucent for about 5 minutes. Add the rice and lightly toast them until they become sticky when squeezed between the fingers (warning: they are very hot when doing that!). Add the wine and let it evaporate for about a minute. Now add the mushrooms, season it with salt and pepper and add a ladle of warm chicken stock into the pan(Keep stock on simmering at all times!). Continue to stir the rice until they absorb the liquid, then add another ladle.(Continuous stirring helps the rice to release its starch what gives risotto a creamy texture) Keep doing it for about 20 min until the rice still has the bite to it (not chalky) and not mushy(Italians call it al dente). At the very end of the cooking add parmesan cheese, thyme leaves and butter. Stir it well. Add last ladle of stock, cover the pan and leave it to rest for about 5 min. Risotto must have a liquid – runny texture. Add parsley to garnish and eat straight away:)