Risotto - Celery, Porcini mushroom and Thyme.

Risotto - Celery, Porcini mushroom and Thyme.

Ingredients

10g dried porcini mushrooms

1 liter of chicken stock/water

1 celery finely chopped

100g butter

300g risotto rice

250ml white wine

50g grated Parmesan

Sprig of fresh Thyme

Re-hydrate the Porcini mushrooms in a bowl of the chicken stock. Using a large saucepan fry the onion and celery in half the butter gently for 10 minutes, seasoning and add the mushrooms, roughly chopped and cook for another 20 minutes. Add the rice and cook for a couple of minutes before adding the wine. Allow the wine to evaporate until only a little remains. Continue adding the chicken stock whilst stirring. Taste as you go: we are aiming for that al dente feeling as when cooking pasta. Add the Parmesan and remaining butter. Taste to check the seasoning and garnish with some of the celery leaves or a sprig of fresh Thyme.

One day Cooking Classes have restarted for the year

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