Mushroom risotto with brown butter and gremolata

Instructions

1. Step 1

   First, rehydrate the porcini mushrooms in a little hot chicken stock - just enough to cover - and set them aside. Transfer the rest of the chicken stock to a saucepan on a low heat, to keep warm

2. Step 2

   Heat a frying pan over medium heat and add a dash of olive oil. Add the onion and cook for 10 minutes, stirring often, until softened

3. Step 3

   Add the garlic and cook for a further minute, stirring frequently, or until fragrant

4. Step 4

   Add the button or chestnut mushrooms and cook until softened, around 10-15 minutes

5. Step 5

   Add the white wine to the pan and cook down until it has completely evaporated

6. Step 6

   Add the rice and miso to the pan. Give it a good stir, cooking for a minute or so, until the miso has dissolved and the rice has mixed in with the other ingredients

7. Step 7

   Add the porcini and their soaking liquid, then begin adding ladles of the hot chicken stock to the risotto, one at a time. With each addition of stock, stir the risotto to agitate the rice so that it releases starch - this is how you end up with a creamy sauce. Make sure each ladleful of hot stock is absorbed before adding the next 

8. Step 8

   Once the risotto is cooked, let it rest while you make the gremolata. To do this, simply combine the garlic, lemon zest and parsley

9. Step 9

   Make the brown butter by heating the butter in a saucepan over a medium-low heat. Swirl the pan until the butter has melted and turned a golden brown colour and has a nutty aroma

10. Step 10

    To serve, drizzle the risotto with the brown butter and sprinkle with the gremolata and Parmesan