risotto alle trombette di morto
for 6
1 kg trompettes des morts
4 tablespoons chopped fresh flat-leaf parsley
1.5 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
olive oil
3 garlic cloves, peeled and finely chopped
100 g unsalted butter
inner white heart of 1 head celery, chopped
1 red onion, peeled and roughly chopped
400 g carnaroli rice
freshly grated Parmesan
Heat the stock and test for seasoning. Cut off the base root stem of the mushrooms, and soak them in cold water, pushing them around to release leaves and stalks that may have got trapped in the trumpet. Dry. You can use a salad spinner.
Heat 3 tablespoons olive oil in a large thick-bottomed frying pan. When very hot, add half the mushrooms and fry, turning them over in the hot oil, for 2–3 minutes. Add half the garlic, season with salt and pepper and cook until the mushrooms have wilted and there is no liquid left in the pan. Repeat with the other half of the mushrooms.
Melt 50 g of the butter in a large thick-bottomed saucepan, add the celery and onion and cook to soften over a medium heat until beginning to colour. Add the rice and stir to coat each grain with the buttery vegetables. Start to add the stock ladle by ladle, stirring all the time, allowing each ladleful to be absorbed before adding the next. The rice will take 15 minutes to become al dente.
Stir in the mushrooms and cook for 2–3 minutes to combine them into the risotto. Finally stir in the parsley and the remaining butter. Test for seasoning. Serve with freshly grated Parmesan.