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Chianti and Porcini Risotto
( SERVES 4 )

NZ Herald

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Good wine will transform the humblest meal into a fine feast.

2 cups	Chicken stock
30 g	Dried porcini mushrooms
3 Tbsp	Olive oil
1	Red onion, finely diced
3	Garlic cloves, crushed
1½ cups	Risotto rice, use Carnaroli, Vialone Nano or Aborio
1 cup	Chianti
1 to taste	Salt & freshly ground pepper
3 Tbsp	Fresh oregano, chopped

Place porcini in a small bowl, cover with 1/2 cup boiling water and leave to soften for 5 minutes.
Place stock in a small saucepan and bring to the boil, then turn down the heat to just simmer.
Once the porcini have softened remove them to one side and add the soaking liquid to the hot stock.
Heat a large, heavy-based pan, add oil then onion and garlic and sweat over a low heat for 10 minutes to soften but not colour.
Raise the heat a little and add risotto rice to toast but not brown, stirring continuously for 2 minutes.
Add the half the wine and stir over a medium heat until reduced. Add remaining wine and stir until reduced.
Add a ladleful of hot stock and stir until liquid is reduced and the mixture is nearly dry.
Repeat, adding stock until it is all absorbed, the rice is al dente and the finished risotto has a creamy consistency (this takes 15-20 minutes).
Stir in porcini mushrooms and season risotto with salt and pepper to taste.
Remove pan from the heat, cover and leave to steam for 5 minutes before serving.