Ingredients

The following ingredients have 8 Servings
  • 8 cups (2 L) water
  • 2 tablespoons Fody Chicken Soup Base
  • 2 tablespoons (20 g) dried, crumbled porcini mushrooms
  • 8 tablespoons (113 g) unsalted butter, (cut into pieces, divided)
  • 3/4 cup (48 g) chopped scallions, (green parts only)
  • 1 pound (455 g) oyster mushrooms, (cleaned, tough stems removed (and saved; see Tips), roughly chopped)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups (246 g) Arborio rice
  • 1/2 cup (120 ml) dry white wine
  • 1/4 cup (25 g) grated Parmesan cheese, (plus extra for serving)

Instruction

  • Combine the water, FODY Chicken Base and the porcini in a medium-sized pot - or use 8 cups 2L of low FODMAP chicken stock. Bring to a boil over high heat, stir well, adjust heat down and simmer for 1 minute. Remove from heat, cover, and let sit for 10 minutes or until porcini have softened. Keep very warm/hot.
  • Meanwhile, melt 4 tablespoons of the butter in a large sauté pan over medium heat, add scallions and sauté for a few minutes until softened, but not browned. Add mushrooms and sauté until mushrooms have softened and cooked down a bit, but still retain some texture. This will just take a few minutes. Season to taste with salt and pepper - but go light on salt as you will be adding stock and cheese. Remove from pan and set aside.
  • Melt remaining 4 tablespoons butter in pan over medium heat. Add rice and stir, coating in butter and cook until the edges of the rice begin to look translucent, about 3 minutes. Stir in wine; mixture should bubble up. Stir and cook for about 1 minute.
  • Now, here is the magical risotto creation part that separates this dish from mere steamed rice. Stir in about 3/4 cup (180 ml) of the hot chicken stock (bits of mushroom included) and keep stirring until it almost completely absorbs. Add another 3/4 cup (180 ml) of the hot chicken stock, again stirring for about 1 minute or until it almost completely absorbs. Repeat until the rice is cooked al dente - it should be a tad firm - and the mixture is creamy. Cooking time after adding stock will be about 20 minutes. You might not use all of the chicken stock - but do try and get all those porcini bits in there! Stir in the reserved scallions and mushrooms, then stir in the 1/4 cup (25 g) Parmesan cheese and serve risotto immediately in warm bowls, passing extra Parmesan at the table. A pepper mill is nice to have on hand too.