Mushroom Risotto with Taleggio Cheese.

Risotto, it's a bit like a pet kitty jumping on your lap.  That special comforting feeling.

A few slices of Taleggio and a sprinkle of parsley garnished this.  The cheese is simply left to melt on top after serving.

Ingredients (2)

Risotto base:

1 medium onion, chopped

1 or 2 stalks of celery, finely sliced

10g dried porcini, rehydrated and chopped

Salt and pepper

1 TBSP olive oil and 1 tsp butter

Rice:

150g carnaroli rice (arborio, the most common, is my least favourite as it can collapse)

1 TBSP butter

60 ml dry white wine

400 ml good vegetable stock (microwaved usually in my kitchen) plus mushroom soaking liquor (around 50 ml)

Extras:

30g parmesan, grated

150g fresh mushrooms, thickly sliced and seared in butter.

A few slices of Taleggio

Chopped parsley

Method:

Make the risotto base by softening onion, dried mushrooms and celery in butter and olive oil.  Use a low heat, lid on,  we're aiming for translucent not browned please.

Add the rice and butter, medium heat, the rice should clatter in the pan.

Add wine and enjoy a steamed wine facial.

Stock next, about 150 ml and stir.  Lower heat.  At this point I like to stir continuously.

Once the rice sticks add more stock and stir.  You can now put the lid on the pan and leave it to pressure cook (of sorts). The little grains of rice jostling each other is like stirring.

Sear fresh mushrooms.

Add the fresh mushrooms and more stock, stir.

Keep an eye on it now, lid off.  Once the rice is almost cooked add 50ml of stock, cheese, whisk, heat off and put a lid on the pan. 

Slice Taleggio and chop parsley for garnish, portion and serve after a few patient minutes.