(serves 2 of course)
1 cup of dried wild mushrooms
1 cup of mixed rices (wild and basmati)
1 Tbsp. of olive oil
1 Tbsp. of butter
water (enough to cover mushrooms)
Wash and drain rice for 20 min.
Place dried mushroom to the pan and add water just enough to cover them. Bring to boil and then simmer over medium heat for 15 min. It will make mushrooms soft and give a beautiful stock for our risotto. Drain mushrooms preserving the stock from boiling them. Roughly chop them.
In the other pan, heat an oil and butter, add diced chives and simmer for 2 min.
Add rice and cook for 5 minutes stirring all time so each rice grain will be covered in oil.
Add spices to the rice mixture.
ON this stage, in regular risotto you will have to add stock gradually and keep stirring the rice until it will observe all liquid, but we are not using arborio rice, so we will make it easier.
Just add diced mushrooms into the rice pan and add stock until 2 cm. above the rice.
Close the pan and simmer for around 20 min., stirring time by time, on very low heat.
And risotto is ready!
Slice the fresh mushroom, grill them on the dry pan until golden brown on each side. than sprinkle with olive oil and place in the preheated oven for 5 min.
Place them on top of risotto and garnish with some freshly grated parmesan