Mushroom and truffle risotto

Serves 4 main course, 6 entre Preparation 15 minutes -1 hour total cooking time – very easy. gluten free. vegetarian option use vegetable stock and omit chicken.

10 gms Dried Morel
1 cup dry white wine
1 brown onion finely diced
1 small leek, trimmed and diced
200 gms chicken tenderloins diced
2 cups Aborio Rice
5 cups Chicken Stock
100 gms Triple Brie
2 tbs olive oil
2 tbs sage
Sea salt and white pepper to taste
Squeeze fresh lemon juice
2 tbs mascarpone

Soak the dried porcini and morels in the water. Put 100g of butter into a wide, shallow heavy based pan and heat until it starts to foam, then add the onion and season it and cook stirring until it is golden. Add the Swiss browns and champignons and continue cooking until they have expelled their liquid and it has completely evaporated. Tip the dried mushrooms and their liquid into the stock, bring to the boil and turn the heat off. Stir the trompetta and shemeji through the mushroom mix and then the rice and continue stirring until the rice is completely coated with the butter.

Add sufficient stock to cover the rice and mushrooms and collected the reconstituted dried mushrooms from the stock and add them to the risotto. Cook on very low heat, stirring from time to time and adding more stock as required until the rice is almost cooked. Add the chicken and stir through, allowing about 5 minutes for it to just set and remain very tender. Stir through the remaining 50g butter and truffle paste, taste and adjust the seasonings and serve immediately.

Risotto is generally best cooked at home as very few restaurants will cook it from scratch and the result is rarely as good as you can get at home. It is very difficult to make a good risotto with cheap Arborio rice because the risotto will go gluggy and the liquid and rice separation known as _oozeÍ is almost impossible to achieve. The Ferron rice is more expensive but absorbs more liquid than cheap rice, so it is actually less expensive than it at first appears. It is also much easier to judge the stages of the cooking with this rice because the degree of cook is apparent in the grains.
Want to turn this into a cheap dish, buy cooking mushrooms and add a couple of cups of cubed, roasted pumpkin right at the end with the chicken.

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