risotto ai porcini e pomodoro
for 6
100 g dried porcini, soaked in 250 ml hot water for 20 minutes
600 g tinned peeled plum tomatoes, drained
1.2 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
100 g butter
3 tablespoons olive oil
2 small red onions, peeled and finely chopped
inner white heart of 1 head celery, finely chopped
3 garlic cloves, peeled and chopped
2 dried red chillies, crumbled
300 g carnaroli rice
2 tablespoons chopped fresh flat-leaf parsley
freshly grated Parmesan
Drain the porcini, keeping the liquid. Strain this through a fine sieve. Rinse the porcini under running cold water to get rid of any grit, dry well, and roughly chop. Heat the stock and check the seasoning.
Heat half the butter and the olive oil in a large thick-bottomed saucepan. Gently fry the onion and celery until soft and beginning to colour. Add the porcini pieces, garlic and chilli, and continue to fry to combine and soften for 5–6 minutes. Stir in the rice and push around to coat each grain with the vegetables. When the rice becomes opaque, add the tomatoes and 2 teaspoons salt. Stir and cook for a few minutes to allow the liquid to evaporate. Turn the heat down, and start adding the stock ladle by ladle, interspersed with the porcini liquid, not adding the next ladleful until the last has been absorbed by the rice. Stir constantly, and continue to cook until the rice is al dente, about 15 minutes. This risotto is very dark in colour and intensely flavoured.
Stir in the parsley, the remainder of the butter, and a handful of Parmesan. Serve with more Parmesan.