From Bill Granger at Good Food
Perfect on its own, risotto also makes a delicious accompaniment to roast chicken and a nice change from roast potatoes. This is a relatively light risotto that uses a tomato sauce rather than lots of cream and cheese for its flavour base. Replace chicken stock with water for a vegetarian version.
- 10g packet dried porcini mushrooms
- 500ml (2 cups) lukewarm water
- 1 tablespoon olive oil
- 1 white onion, finely chopped
- Sea salt
- 25g butter
- 250g arborio rice
- 250ml tomato pasta sauce, homemade or good-quality bought, or tomato passata
- 250ml chicken stock or water
- 50g (1/2 cup) grated parmesan
- Freshly ground black pepper
- 3 tablespoons shredded fresh flat-leaf parsley
- 2 tablespoons grated parmesan
- Reconstitute the porcini mushrooms by soaking them in the lukewarm water for 30 minutes.
- Heat a large heavy-based saucepan and add the oil, onion, salt and half the butter. Cook over low heat until the onion is translucent but not brown, stirring occasionally.
- Add the rice and stir for a few minutes until the grains are well-coated.
- Increase the heat to high and add the mushrooms, soaking water, tomato sauce, chicken stock or water and bring to the boil. Cover the pan and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.
- Remove from the heat and stir in the parmesan, remaining butter and black pepper and salt.
- Serve sprinkled with parsley and parmesan.