A good risotto requires some love and attention. I can’t stress enough how important it is to use a good stock, it’s the foundation of your flavour and can make or break a good risotto. After adding each ladle of stock, slowly massaging the rice releases the starches and you’ll be rewarded with an intensely creamy risotto.
For this risotto, I have made a mushroom stock using chicken stock and then adding a variety of mushrooms including dried porcini to give the risotti maximum flavour.
- Slowly fry your onions and celery without browning in a little corn oil.
- When your onions and celery have softened add your rice and continue to fry, if it sticks just add a little more oil.
- When you begin to see the edges of the rice turn translucent, add the vermouth. It will smell fantastic.
- Once the vermouth has been absorbed into the rice start adding your stock, one ladle at a time. Slowly stir the rice with a spoon and do not add another ladle until all of the stock has been absorbed.
- Fry your remaining mushrooms in a little butter, add a splash of madeira, season and toss with some walnuts. Set aside ready to finish the dish.
- Continue adding stock and massaging the rice until the rice is cooked. It should still have a bite in the middle but of course this is personal preference. If you prefer the rice to be soft all the way through just keep adding stock until this texture is achieved.
- Once you are happy with your rice, remove from the heat, add your parmesan, butter and half the mushroom and walnut mixture. Stir all the ingredients together and check for seasoning.
- Finish the dish by plating up a good portion of risotto in the middle of the plate, scatter the remaining mushrooms and walnuts over the top, sprinkle with parmesan and a drizzle of good quality extra virgin olive oil.