Good wine will transform the humblest meal into a fine feast.
30g dried porcini mushrooms
2 cups quality chicken stock
3 Tbs olive oil
1 red onion, finely diced
3 cloves garlic, crushed
1 1/2 cups Italian risotto rice, such as Carnaroli, Vialone Nano or Aborio
1 cup chianti
3 Tbs chopped fresh oregano
sea salt and freshly ground
black pepper
1. Place porcini in a small bowl, cover with 1/2 cup boiling water and leave to soften for 5 minutes. Place stock in a small saucepan and bring to the boil, then turn down the heat to just simmer. Once the porcini have softened remove them to one side and add the soaking liquid to the hot stock.
2. Heat a large, heavy-based pan, add oil then onion and garlic and sweat over a low heat for 10 minutes to soften but not colour. Raise the heat a little and add risotto rice to toast but not brown, stirring continuously for 2 minutes.
3. Add the half the wine and stir over a medium heat until reduced. Add remaining wine and stir until reduced. Add a ladleful of hot stock and stir until liquid is reduced and the mixture is nearly dry. Repeat, adding stock until it is all absorbed, the rice is al dente and the finished risotto has a creamy consistency (this takes 15-20 minutes).
4. Stir in porcini mushrooms and season risotto with salt and pepper to taste. Remove pan from the heat, cover and leave to steam for 5 minutes before serving. Serves 4.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
