Come Dine With Me recipes Porcini risotto with wilted rocket recipe

Neil Hemingway's menu

Date Published:

19/12/2007

Neil cooked up a nice rice with this porcini recipe on Come Dine With Me Huddersfield

1. To make the vegetable stock, put the carrots, onion, celery and bay leaves into a large pan. Add the water and bring to the boil. Reduce the heat slightly and simmer for 20 minutes. Strain through a colander and return to the pan. Keep warm.

2. To make the risotto, put the dried mushrooms in a bowl and cover with 150ml just-boiled water. Leave to soak for 20 minutes then drain through a very fine sieve or muslin, reserving the mushroom liquid. Rinse each mushroom individually to remove any grit and pat dry on kitchen paper.

3. Melt 40g of the butter in a large saucepan and cook the shallots until soft, stirring occasionally. Add the brown cap mushrooms, garlic and porcini. Cook for 3-4 minutes over a medium-high heat until softened, then remove from the pan with a slotted spoon and set aside.

4. Add the remaining butter and the oil to the pan and stir in the risotto rice. Cook for a few seconds, stirring until the rice glistens. Pour over the white wine and simmer until the liquid has been absorbed.

5. Stir the mushroom liquid into the vegetable stock and add a ladleful to the rice. Cook until the liquid is absorbed before adding more. Continue gradually adding the stock just a ladleful at a time and cook, stirring almost constantly, until the rice is just tender – it should retain a little bite.

6. Return the mushrooms and shallots to the risotto and stir in the Parmesan cheese. When the cheese has melted and the mushrooms are hot, season the risotto to taste and spoon into warm bowls. It shouldn’t be too thick, so add more stock or water if necessary. Serve hot, topped with a small handful of rocket.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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