5 easy risottos from Ursula Ferrigno

Risotto with Mushrooms, Cognac and Cream
Risotto con Funghi, Cognac e Panna

I love traditional Italian food, so when my friend introduced me to this very modern risotto I was pleasantly surprised at how much I liked it. We ate this rich, creamy risotto at Peck - a wonderful restaurant in Milan. This dish is substantial as well as comforting.

Serves 4

100g unsalted butter
275g large, open-cap mushrooms, finely sliced
1 tbsp Cognac or other brandy
3 tbsp single cream
900ml vegetable stock
1 tbsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
100g Parmesan cheese, freshly grated
a handful of fresh flat-leaf parsley, coarsely chopped
sea salt and freshly ground black pepper
shavings of Parmesan cheese, to serve

1. Heat half the butter in a frying pan until foaming, then add the mushrooms and cook for 5 minutes. Add salt and pepper. Add the Cognac or brandy, boil until reduced by half, then stir in the cream. Simmer for 5 minutes, until the sauce has thickened slightly. Set aside.
2. Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
3. Heat the remaining butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic.
4. Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute.
5. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but firm (al dente), about 18-20 minutes.
6. Add the reserved mushroom mixture, the grated Parmesan, parsley salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
7. Spoon into warmed bowls, top with Parmesan shavings and serve.

Source: risotto by Ursula Ferrigno (Ryland, Peters and Small). To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.