RECIPE: Tobie Puttock’s risotto of Porcini Mushrooms, Sage and Pancetta
Risotto of Porcini Mushrooms, Sage and Pancetta
- Approximately 1 litre of hot chicken or vegetables stock
- 30g dried porcini
- 20g butter
- 1 tablespoon of extra virgin olive oil
- 1 small onion, peeled and finely diced
- 8 slices of flat pancetta cut into batons
- 8 fresh sage leaves, washed, dried and finely sliced
- 1 cup Arborio rice
- 100ml dry white wine
- 50g freshly grated Parmesan cheese
- 50g butter for finishing
- Small handful of flat leaf parsley, washed and finely chopped
Pour the stock into a pot, add the dried porcini, bring to the boil and reduce to a gentle simmer.
In a heavy bottomed pot add the 20g of butter and 1 tablespoon of extra virgin olive oil over a low/medium heat. Add the onion, pancetta and sage and sweat while stirring with a wooden spoon until soft and translucent, around 5-10 minutes.
Add the rice and cook on a low heat for several minutes or until it becomes translucent.
While the rice is cooking strain out the stock using a sieve lined with kitchen paper to catch any grit form the mushrooms into a clean pot that will now be infused with the porcini flavor, coarsely chop the mushrooms on a board and set aside.
Add the wine whilst stirring, once it has almost completely evaporated, stir in the first ladle of stock and cook while stirring until absorbed, add the mushrooms and continue to add the stock a ladle at a time until the rice is al dente.
Once the rice is cooked but firm remove the pot from the heat and stir in the parmesan and butter along with one more ladle of hot stock, stir well and then place a lid on the pot and allow to rest for 1 minutes. Finally fold through the parsley and taste the rice for salt and pepper and adjust accordingly.