Beefsteak Mushroom and Hen of the Woods Risotto RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 beefsteak fungus (about 150g) 
Beefsteak Mushroom and Hen of the Woods Risotto Preparation:Method:Wash the beefsteak fungus carefully under a cold tap then place in a pan of lightly-salted water and blanch for 5 minutes (this removes the worst of the tannins). Remove from the pan, wash under the cold tap then slice thinly. Tear the hen of the woods into strips, washing them as you go then combine with the beefsteak fungus and set aside. Heat the stock in a pan and keep simmering gently. Now heat the oil in a pan and use to fry the onions for about 8 minutes, or until very soft then add the mushrooms and fry for 5 minutes. Add the rice and 1 tbsp butter and stir until the rice grains are coated in the oil and are beginning to turn translucent. Add a ladle of stock to the risotto, bring to a simmer and continue cooking slowly, without stirring until the rice has absorbed all the liquid. Now add another ladle of liquid. Continue cooking in this manner for about 20 minutes, or until the rice is cooked (ideally it should be soft outside and just slightly al dente in the middle. When ready, divide the mixture between four shallow serving bowls. Dot a little butter on top then scatter the Parmesan cheese over the top. Serve with crusty bread and a spicy green salad. |
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