Risotto of wild mushrooms, truffle and Madeira sauce
For the risotto base
500grm carnarolli risotto rice
1 med onion, finely chopped
2 cloves garlic crushed to a puree
Mushroom stock (or chicken or vegetable stock)
1 glass of white wine
Butter
Olive oil
On a low heat, sweat the onions off in a little olive oil and butter, in a wide based pan covered with a lid for at least ten minutes until really soft, add the pureed garlic and cook for a further two minutes.
Add the risotto rice and coat in the butter oil, add the onions and continue to sweat for another five minutes to allow the husks of the rice to break.
Add the white wine and cook until absorbed.
Slowly add the stock a little at a time allowing it to be fully absorbed before adding any more.
Cook the risotto in this way until it is just cooked, spread onto a tray and allow to cool.
Mushroom stock
1 cube knorr vegetable bouillon
50g dried mushrooms
500ml water
1 chopped shallot
Small bunch thyme
1 clove garlic split
3 bay leaves
Bring all ingredients to a simmer and allow to infuse for half an hour, pass the stock off pressing the wild mushrooms to allow for maximum flavour.
To finish the risotto Fry a handful of wild mushrooms in a little olive oil and butter with a little chopped garlic and parsley.
Add the cooked risotto to re-heat, adding some more stock if needed.
Check the rice is just cooked.
Add a good pinch of freshly grated parmesan and some butter.
Stir in gently and check the seasoning.
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