Mushroom and Madeira Risotto

Serves: 6

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Total Time: 90

Prep Time: 15

Cook Time: 75

• 25 gram(s) dried porcini mushrooms
• 75 gram(s) butter
• 1 medium onion, finely chopped
• 1 medium leek, finely chopped
• 2 tablespoon(s) freshly chopped tarragon or a pinch of dried tarragon
• 450 gram(s) chestnut mushrooms, roughly chopped
• 350 gram(s) risotto rice, such as arborio
• 300 ml (½ pint) Madeira
• 75 gram(s) piece of Parmesan, grated
• 4 tablespoon(s) flat-leafed parsley, chopped

Method

1. Put the dried mushrooms in a large heatproof bowl and pour over 1 litre (1¾ pints) boiling water. Soak for 30min.
2. Melt butter in a 3 litre (5¼ pint) shallow flameproof dish and fry the onion, leek and tarragon for 10min. Add fresh mushrooms and cook over a medium heat for 5min.
3. Strain the porcini, reserving the soaking liquid. Set this aside. Finely chop the softened mushrooms. Add to the dish and cook, stirring, for a further 10min.
4. Preheat the oven to 150ºC (130ºC fan oven) mark 2. Add the rice to the mushroom mixture and stir over a gentle heat for 2-3min. Add the Madeira and reserved soaking liquid, and season. Bring to the boil, then put in the oven, uncovered, for 25min.
5. Stir a third of the grated cheese into the risotto and return to the oven for 15min. Stir in the parsley and season to taste. Put the remaining cheese into a bowl and serve separately with the risotto.
6. PREPARE AHEAD The day before, prepare risotto to the end of step 3. Tip mushroom and leek mixture into a container; cover and cool. Do the same with the mushroom soaking liquid. Chill overnight.
7. TO SERVE About 1½hr before serving, take mushroom and leek mixture out of the fridge and let it come up to room temperature for 30min. Put back into the flameproof dish, heat gently on the hob for 5min to warm through, then complete the recipe.

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