- 400g risotto rice
- 200g chestnut mushroom (sliced)
- 50g dried porcini mushroom (soaked in hot water)
- 30g of Parmesan (grated)
- One tbsp marscapone cheese
- Two knobs of butter
- Salt and pepper for seasoning
- 1.5L veg stock boiling
- 1 onion (diced)
- 1 clove garlic (minced)
- 1 glass of white wine
In a pan quickly cook the chestnut mushrooms until they are golden brown reserve in a bowl for later.
In a large pot gently sweat the onion until soft add the garlic and cook for 4 mins
Add the risotto rice and stir for a few minutes the edges of he rice will turn translucent turn the heat up high and add the glass of wine
Reduce the wine taking care not to let the rice stick to the bottom of the pot
Turn the heat down to about half or slightly less
Start adding the boiling stock a ladle at a time stirring constantly
The rice is ready when it is almost cooked through it should be Al dente
Check this by squeezing a single grain it should give easy when squeezed between you finger and thumb and reveal a small firm white centre if there are several bits in the middle continue to add the stock and check again.
Once the rice is cooked add the chestnut mushrooms and the porcini mushrooms including the liquor they are in and stir though the rice
Add the Parmesan and marscapone cheese and stir in
Finally add the butter and stir i.
Season to taste and serve. More Parmesan can be graded to garnish
The acidity and carbonation from Tidefall will cut the richness of the rice, cheese and butter allowing the subtle earthiness of the mushroom to compliment the malt notes in the beer.