Risotto con Funghi

Serves: 2
Easy
Time: 40 minutes + 1 hour soaking

INGREDIENTS:

30g dried forest or porcini mushrooms
250ml white wine
800ml vegetable stock
40g butter
1 tablespoon olive oil
1 brown onion, diced
2 garlic cloves, crushed
2 teaspoons thyme leaves
Pinch of nutmeg
1 cup arborio rice
75g gorgonzola, crumbled
75g parmigiano reggiano, grated

METHOD:

1. Combine the dried mushrooms and wine in a small bowl. Set aside for about an hour to allow the mushrooms to soften.

2. Place the vegetable stock into a saucepan and bring to a simmer over a medium heat. 

3. Meanwhile, melt the butter in a deep heavy based frypan and add the olive oil, onion, garlic, thyme and nutmeg. Sauté for a few minutes until the onion is soft, then add the rice. Stir well to ensure that all the rice is coated with the onion mixture, then add the mushroom and wine mixture. 

4. Add the hot stock to the rice a ladleful at a time, stirring until absorbed between each addition. Continue until all the stock has been added and the rice is creamy but still al dente (it will take about 25 minutes altogether).

5. Stir the cheeses into the risotto and serve.
   

It you’re not the biggest fan of mouldy blue gorgonzola, feel free to substitute it with more parmigiano reggiano.