Angela's Italian Recipe for Mushroom and Barolo Risotto

Mushroom and Barolo Risotto
(Risotto Al Barolo Con Funghi)


Ingredients:

For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Risotto:
12 oz (350 grams) risotto rice 3 and 1/2 oz (100 grams) dried mushrooms
7 fl oz (200 ml) Barolo wine
1 and 1/2 oz (40 grams) butter 2 tablespoons extra virgin olive oil 1 garlic clove, finely chopped 1 onion, finely chopped 1 fresh rosemary sprig, finely chopped 1 fresh sage sprig, finely chopped 1 fresh basil sprig, finely chopped 4 tomatoes, peeled and chopped 1 fresh flat-leaf parsley sprig, finely chopped 1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated Salt and pepper Directions:

Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 litres (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Risotto:
Place the mushrooms in a bowl, add hot water to cover and leave to soak for about 20 minutes,

Drain and squeeze out. Melt the butter with the olive oil in another saucepan.

Add the garlic, onion, rosemary, sage and basil and cook over a low heat, stirring occasionally, for about 5-7 minutes. Add the tomatoes and cook for an additional 15 minutes. Add the mushrooms, season with salt and pepper to taste, then cover and simmer for another 15 minutes. Meanwhile, bring the vegetable stock to a boil. Stir the parsley and rice into the pan of vegetables and cook, stirring constantly, until the grains are coated in the fat. Sprinkle in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has been all absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take an additional 20 minutes. When the rice is tender, sprinkle with the Parmigiano cheese and serve. Serves 4.