We love this classic Italian dish, as it goes very well with our Italian varietals. For our recipe, we use arborio rice, but carnaroli works just as well. These short-grained rice varieties can absorb a lot of liquid without becoming soggy.
1.5 litres chicken or vegetable stock
1 onion, finely chopped
500g arborio rice
200ml white wine
15g dried porcini mushrooms
200g assorted mushrooms, finely sliced
100g butter, in pieces
2/3 cup grated parmesan, plus extra to serve
1. In a large pot, bring stock to a simmer. In a large saucepan, heat 50g butter. Add onion to saucepan and sauté until transparent – about 1 minute.
2. Add arborio rice to the saucepan and stir until grains are transparent – about 2 minutes. Add wine and stir continuously, allowing it to completely evaporate. Add 2 or 3 ladles of chicken stock, stirring constantly until rice absorbs it. Soak dried porcinis in water for 1 minute, then drain. Add porcinis and other assorted mushrooms.
3. Continue to add stock, a little at a time, stirring until the rice absorbs it – about 15 minutes. Season with a couple of good pinches of salt to taste. Mixture should still be a little chalky. Remove risotto from heat. Chop remaining butter into pieces. Stir in butter and grated parmesan. Cover and let rest for 3 to 4 minutes. Serve with extra parmesan, and enjoy with David Hook Vermentino, Sangiovese or Nebbiolo!