A risotto is a go to dish for Ben when he needs to impress without much time to prepare… this version is crammed full of tips on how to make the perfectly loved risotto. Homemade stock made with dried porcini mushrooms, Italian wine, finished with hand-picked broad beans, picked cress, truffle oil and shaving of pecorino.
Slice up the carrot, celery and peeled onion, placing all three into a saucepan with plenty of cold water. Add the peppercorns, thyme, bay leaves and a generous amount of the porcini mushrooms, then simmer the stock for at least 20 minutes.
Peel and finely dice the shallot and garlic. Fry these gently in a another saucepan with the shot of olive oil and knob of butter for 3-4 minutes, until soft and sweet.
Tip in the rice and stir to coat all the grains in buttery onions. Splash in the white wine and stir until almost all absorbed. Ladle in the simmer stock, making sure you don’t transfer whole peppercorns, a little at a time, only adding another ladle when the previous has been absorbed. Stir continually during the process and keep the pan over a relatively high heat.
Scrub the mushrooms to clean them then slice. Fry these in a saucepan with salt, pepper and a knob of butter.
Pop the broad beans from their pods, grate the pecorino cheese and cut some cress to prepare all of those. Remove the risotto from the heat once the rice is cooked and plump (taste a grain or two as you go along… but it should take 12-15 minutes) then stir in the fried mushrooms, grated cheese, popped broad beans and the glug of cream. Stir to combine and allow it to rest for a minute.
Serve the risotto on a plate with additional fried wild mushrooms if you have them, a scattering of cress and a few shavings of cheese. Finish with a little drizzle of truffle oil and serve immediately. Serves 2