For risotto (some sort of rice gruel) you always need a few ingredients only. I decided on a variety of dried and fresh mushrooms and italian glutinious medium grained rice. The mushrooms, especially the autumn trumpets, will give the risotto a darker brownish colour but the flavour is wonderful:
|mushroom risotto: darker bits are autumn trumpets|
250 ml risotto rice ( I used carnaroli - it is high priced but a save bet)
125 ml white wine with a sip medium sherry
125 ml water
1.2 l chicken broth (unsalted), simmering hot
250 g mixed fresh mushrooms: shiitake, procini, sliced
1 red onion, cut in small cubes
1 handful dried mushrooms: autumn trumpets, porcinis
2 tablespoons butter
80 g grated cheese (Parmigiano-Reggiano or old aged gouda, old aged cheddar)
black pepper, freshly grinded
Soak dried mushrooms in water and white wine/sherry for 1 hour. Sieve all of the soaking liquid through a very fine meshed strainer - don't waist a drop. Chop the soaked mushrooms roughly.
Heat a big heavy pot and melt 1 tablespoon butter, roast rice in butter while stirring on lower heat until it starts to become glossy, add the onion cubes and roast a little longer until onions look translucent. Deglace with the soaking liqid. Cook on medium high heat until liqid is evaporated. Add a ladle hot chicken broth and soaked roughly chopped mushrooms, again let liquid evaporate while stirring constantly with a wooden spatule. Add the next ladle chicken broth and so on, until half of the broth is used, than add finely sliced fresh mushrooms and cook on while adding broth (ladle for ladle) constantly stirring. The whole process will take about 20 minutes but it depends on the shelf age of the rice. Just make sure to have enough chicken broth simmering aside. Check the rice once in a while: it is perfect when it is soft with a very little bite (but rice grainss should stay in perfect shape) and the remaining liquid is creamy and thick. Act now: Add a tablespoon butter, cheese and salt pepper to taste.