Makes 4 servings
50g dried porcini mushrooms
1tsp bouillon powder
3tbsp brandy
1tsp tamari
2 garlic cloves
3tbsp olive oil
6 shallots
350g risotto rice
45g grated parmesan cheese
Handful of fresh parsley
2oz grated cheddar cheese
Place the dried porcini in a bowl with a pinch of the bouillon powder, the brandy, tamari, 1 of the sliced garlic cloves and 350ml of hot water. Soak until the porcini are just soft. Meanwhile, put the remaining bouillon powder into a measuring jug and add 650ml of hot water and set aside.
Fry the finely sliced shallots and remaining garlic in the olive oil until translucent, then add the rice and stir frequently over a medium heat until it too becomes translucent. Strain the mushroom soaking liquid and add to the rice Season then gradually add 250ml of the stock, stirring all the time until the liquid is incorporated.
Add the mushrooms and then gradually add the remaining stock, stirring until the liquid is absorbed. Stir in the parmesan, scatter over the parsley and serve at once.