Best served with No. 18
For the stock:
- 400ml Water
- 50g Dried mushrooms
For the rice:
- 100g Arborio rice
- 1 Clove of garlic, peeled and finely diced
- 1 Banana shallot, peeled and finely diced
- 1 Stick of celery, washed and finely diced
- 100ml In the loop No. 18 Chardonnay Vermouth
- 1tsp Washed thyme leaves
- 2tbsp Rapeseed oil
- To taste Salt
- 30g Unsalted butter
- 50g Grated parmesan
- 30g Fresh, sliced mushrooms (chestnut)
- Start by boiling the water and steeping the dried mushrooms in it for 20 minutes. Remove the mushrooms and place a ladle in the mushroom stock.
- In a wide pan sweat down the shallots and celery with the oil over a medium heat for 3 minutes without colouring them. Next add the garlic and after around 30 seconds add the rice. Coat this mixture in the oil until it becomes slightly translucent around the edge of each grain. (About 1 minute)
- Now add the vermouth and stir into the rice until it has absorbed almost all of the liquid.
- Now add the stock, 1 ladle at a time, and continuously stir this until the mixture is thick. Ensure to add this gradually so you can keep the rice starchy.
- Once all of the stock has been added and the rice is cooked through to your liking, (about 20 minutes) fry the fresh mushrooms in a separate pan and add the butter and parmesan to the risotto. Stir this in off the heat until it thickens the rice slightly. Do not let the rice boil at this stage as the butter may split. Add any seasoning at this stage. You may find the parmesan makes it salty enough.
- Place the rice in a deep bowl and top with the fried mushrooms and freshly picked thyme leaves.