Slow Food on Campus Portsmouth is running a competition with Slow Food UK, using Grana Padano as a core ingredient so in the true spirit of foodies, find our recipes here!
Our first competition entry, thanks to Sabb officer Mario Oliveros for being the brave first entry! The recipe is below, but if you think YOU can do better than Mario then send us your dish!!!!
- 2 tablespoon olive oi
- 1 onion
- 100g dried shiitake mushrooms
- 200g button mushrooms, sliced
- 2 tablespoons butter
- 500g Arborio rice
- 1 cups (250ml) dry white wine
- 1 pinch salt and pepper, to taste
- 100g of freshly grated Grana Padano
- 5 cups (1.25 litre) hot vegetable stock
- 1 garlic clove
1. Put the dried shitake mushrooms into a bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms into four pieces to avoid dryness inside.
2. In a large pot, heat one tablespoons of oil and the butter over low heat. Once the oil and the butter are hot, add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir for about 2 minutes. In the meantime, on a separate frying pan put the mushrooms to cook with the remaining oil; also add a crushed garlic clove.
3. Once the rice has reached the desired colour, pour the wine over and stir continuously. Keep the pan over a medium heat and once the alcohol has evaporated pour a cup of stock and continue stirring. In the meantime, add both sets of mushrooms and carry on stirring.
4. When the rice has absorbed all the water add another cup of stock and continue stirring. By this time, the rice should start to become creamy and tender. Repeat this process until you finish the stock stirring frequently and add salt and pepper to taste .
5.Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water and carry on stirring. Take the pan off the heat, add half of the grated Grana Padano and give the risotto a stir. Cover and leave for two few mins so that the rice can take up any excess liquid as mix with the cheese.
6. Give the risotto a last stir and put the risotto on the plates. Top the dish with the remaining Grana Padano and enjoy!
Keep cooking Slow Foodies, from Leanne :)