Wild Mushroom Risotto
1 large yellow onion, finely chopped
½ cup dried porcini mushrooms, soaked for ½ hour in stock
2 Portobello mushrooms, diced
1 stick celery, finely chopped
1.5l hot chicken stock
Olive oil
25g butter
2 cups uncooked long grain rice
¼ cup fresh chopped tarragon leaves
¼ cup parmesan cheese
125ml white cooking wine
Salt and pepper to taste
1. Heat olive oil in a large pan over low heat.
2. Add onion and celery. Sauté until soft without coloring them.
3. Stir in rice then wine. Continue stirring until liquid is absorbed.
4. Add porcini and Portobello mushrooms. Sauté for 1 minute.
5. Reduce heat to low and add ladlefuls of stock with a pinch of salt and pepper. Keep in stirring until it is absorbed.
6. Carry on adding stock until the rice is soft but with a slightly bite.
7. Remove from heat and stir in Parmesan cheese and butter.
