- 1.2 litres mushroom stock or chicken stock
- 50 g unsalted butter
- 1 clove garlic, crushed
- 100 g onion, peeled and finely chopped
- 250 g arborio rice
- 50 g unsalted butter, diced and chilled
- 50 g Parmesan cheese, freshly grated
- salt and freshly ground pepper
- 100 g oyster mushrooms, sautéed
- 100 g shimeji mushrooms, sautéed
- 50 g shiitake mushrooms, sautéed
- Parmesan cheese shavings, to garnish
1. Bring the stock to the boil in a heavy-based saucepan; reduce the heat so that the stock is just simmering.
2. Melt the butter in a large heavy-based saucepan, add the crushed clove garlic and onion and sweat without colour for 2 minutes. Add the rice and seal for a further 2 minutes without colour.
3. Add a ladle of stock and stir into the rice. Continue to cook, stirring the rice continuously to prevent it from sticking. Reduce the heat so the rice simmers (too much heat will result in boiled rice) and continue to cook until the stock has been absorbed. Continue to add the stock a ladle at a time and cook the risotto until the rice softens, which will take between 18–20 minutes depending on the amount of risotto you are making.
4. To finish the risotto, add the chilled, diced butter and stir into the rice until fully incorporated. Add the Parmesan and fold through the risotto. Remove and discard the garlic clove. Season to taste with salt and freshly ground pepper.
5. Add the sautéed mushrooms and fold them through the risotto. Divide the risotto between warm bowls and garnish with shaved Parmesan.
Extracted from Liam Tomlin's Tapas with permission from Penguin Random House.