This is quite easy to make but it takes a bit of time. If you’re making for 4 or 6, you can just cook it up (in a flat pan) but I discovered recently when making risotto for 20 people, that it requires cooking in separate flat pans otherwise it turns to mush, it needs the time to cool, being in a large pot keeps the heat in. Also if you’re making it in advance as I tend to do, make sure you take the risotto off the heat whilst the rice is still al dente and cool it down. So, for about 4-5 people:
- 4 large onions diced, half a bulb of garlic chopped, all thrown into a wide pan with a big nob of butter. Let them brown up ad become see-through.
- Add the diced mushrooms and porchini mushrooms (prepare the dried ones with boiling water and then keep the mushroom stock for later)
- Stir in the appropriate amount of risotto rice, let the butter coat all the rice grains.
- Gradually, in stages pour in: stock, wine, porchini mushroom stock and I like to put in a bit of fish sauce too… if you have it
And that’s it. It just takes time to stand over it all and stir gently, between 30mins and hour. Add grated cheese toward the end. One cheat my end is to buy pre-diced onions to save time. I’d say the richness of flavour comes from the butter and porchini mushrooms, so don’t scrimp on those! Enjoy.