Mushroom Risotto

This autumn seems to be perfect for mushroom fans, because thanks to the weather there are a lot available, though I wouldn't dare to go and pick some myself. Have you ever collected some? I still had some fresh poricini and chanterelle in the fridge and some dried black trompet, so I decided to prepare a risotto topped with fried mushrooms. This time I have used a special slow food rice the Riso di Grumolo delle Abbadesse. Originally, it was first grown by the Order of Saint Benedict in San Pietro in Vicenza about 500 years ago. However nowdays it is almost unknown, therefore it is under protection and the slow food organisation is working on it to make this, in fact gorgeous, rice more popular.


Ingredients:
100 g risotto rice
10 g dried porcini
10 g dried black trompet
50 ml white wine
1 shallot
500 ml stock
fresh thyme
2-3 tablespoon freshly grated parmesan
2 tablespoon cold butter
olive oil
flat leaf parsley
70 g fresh mushrooms of your choice
lemon juice

Soak porcini and black trompet for about 25 minutes, after chop.Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil. In a separate large saucepan bring the bouillon to simmer, and keep it hot. Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon (I have added a bit of the porcini water to the stock for a more intense taste.) Add salt and pepper. After the second ladle of stock add chopped porcini and black trompet to the rice. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Stir in some fresh leaves of thyme. Cook over medium heat, stirring, until the butter and parmesan melt. Season with salt, pepper. Let it stand covered for a few minutes. Meanwhile fry the fresh mushrooms in olive oil, add some butter just before it is ready, season with salt, pepper, chopped parsley and a dash of lemon juice. Serve on top of the risotto.