An annoyingly sore throat called for something snappy, soothing and easy to swallow.
The recipe comes from the Il Caminetto cookery school that I went on last summer. Fresh stock makes it sublime, even though this time I’m out and had to make do with Marigold.
150g carnarolio rice
40g unsalted butter
15g dried porcini mushrooms soaked in half a cup of room temperature water
1/2 glass dried white wine
Large handful Parmesan cheese
Around a litre of stock
Over a medium high heat melt half the butter and then add the rice, tossing in the butter.
Add the wine, cook, stirring until it gets absorbed, when it smells sweet.
Add the stock bit by bit. Some use a ladle at a time but Chef Morrelli adds lots more and keeps it moving, saying it saves time and attention in a busy kitchen.
When the rice is almost al dente, you’ll notice that the white core disappears the close it is to being done. Add the mushrooms and the soaking juices, but stopping before you hit any grit that could have sunk to the bottom.
Keep stirring and when the rice is cooked, stir in the rest of the butter and most of the Parmesan, reserving enough to scatter over the top. Season with black pepper.