Now, i’m not someone who is especially ‘big’ on Mother’s Day. Sure, I like a lie in and a bacon sarnie in bed, and to have a day where my family recognises the role I play en famille on a day-to-day basis, but other than that I don’t really expect much in the way of gifts or ‘pampering’. Especially when the reality is a 3 year old who spends a fair portion of said day telling me, “I don’t like you, Mummy”, because I wouldn’t let him harass his poor Nanny into pretending to be a train for the hundredth time. Hurrah!
So I was SO chuffed when Adam surprised me by cooking myself, and our respective mums, a couple of favourite dishes for an ace Mother’s Day luncheon! (Sorry, I really had to say ‘luncheon’ then, we’ve clearly been watching far too much ‘Downtown Abbey’).
Risotto has always been one of my favourite dishes, and not one I tend to indulge in that much these days, what with trying to go low(er) carb most of the time, so it is a real treat when I do have it. Adam decided to go for a Gino D’Acampo ‘Wild Mushroom Risotto with Truffle Oil’, and it really IS worth the faff of soaking the porcini mushrooms beforehand. Adam served ours with a rocket and tomato salad, but it’s still tasty on its own.
You will need:
large knob of butter
1 onion, finely chopped
1 garlic clove, finely sliced
30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour
450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped
300g/10½oz arborio rice
splash of olive oil, if necessary
250ml/8¾ fl oz dry white wine
1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock)
½ bunch parsley, roughly chopped
100g/3½oz parmesan, or similar vegetarian hard cheese, finely grated
drizzle truffle oil, to serve
- Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent.
- Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water.
- Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent.
- Add the wine and simmer until the liquid is mostly absorbed, then add a ladleful of stock.
- Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook.
- Once the rice is tender, take the pan off the heat and stir in the parsley and parmesan.
- Divide the risotto among four serving plates, drizzle with truffle oil and serve.