Risotto alla Milanese

Any true Risotto alla Milanese will be made with bone marrow, beef stock and parmesan which is a shame, so this is my vegetarian alternative, using a rich mushroom stock for that deep flavour.

Ingredients
serves 4

320g of carnaroli rice
1g saffron
120g butter
60g onion, diced
80ml white wine
800ml mushroom stock
120g Pecorino, grated

for the mushroom veg stock

4 tbsp olive oil
300g shitake mushrooms, roughly chopped
500g chestnut mushrooms, roughly chopped
25g dried porcini
1 large carrot, chopped
2 onions, chopped
1 sprig of fresh thyme 
3 garlic cloves, crushed
250ml full-bodied red wine
1 litre vegetable stock
salt
ground black pepper
soft brown sugar

Method

Begin by preparing the mushroom veg stock. In a large heavy-based saucepan, fry the onions in the olive oil until they soften, then add the garlic, soft brown sugar and carrots and cook for a further few minutes. 

Pour in the red wine and bring to a simmer before adding the bouillon stock, mushrooms and thyme. Season with a pinch of salt and pepper. Place a lid on the saucepan, bring to a boil then reduce to a low simmer.  Cook gently for at least half an hour, stirring occasionally to avoid the vegetables from sticking.  

Once it's cooked down remove from the heat. Add the marmite then taste the liquid and adjust the seasoning. Leave the vegetables in the liquid until you need to use it.  Sieve and keep 800ml warm over a low heat. 

Next prepare the risotto. Melt three quarters of the butter in a large saute pan, then add the onions. Gently cook the onions until softened. Add the saffron and stir in well with a wooden spoon. 

Cook for a minute more before adding the rice.  Stir into the onion and toast for few minutes

Then, add the white wine and cook off until evaporated. 

Slowly add a ladle of warm mushroom stock. Stir and leave to be absorbed by the rice. Then  add another ladle of stock. Repeat this process. Do not rush the process as it may take about 20 minutes to ook the rice.  If you run out of stock and the rice still needs longer to cook through then add a veg stock cube to boiling water and continue to add a ladle of stock.

Once the rice is just cooked, i.e. it still has a bit of bite then remove from the heat. It's important not to overcook the rice. 

Top the risotto with the remaining butter and the pecorino cheese. Fold in gently until completely incorporated and the risotto is glossy and creamy.