200 g teff grain (brown or white)
250 g chestnut mushrooms – sliced
25 g porcini mushrooms – chopped
1 large onion – finely chopped
2 tsp fresh turmeric grated (or alternatively turmeric powder)
50 g butter (or olive oil)
1 litre vegetable stock
175 ml white wine (optional, can be replaced with stock)
50 g parmesan cheese (optional)
2 tbs of chopped parsley
Before you make the risotto prepare the porcini stock and fried mushrooms to top the risotto with. In a large pan melt half of the butter and fry the sliced mushrooms over medium/high heat until browned on both sides. Season with salt and pepper and set aside.
To make the stock, gently simmer the porcini mushrooms for 5 min in the vegetable stock. Cover, keep hot on low simmer.
While the stock is simmering, in a separate pan melt the other half of the butter over medium heat. Stir in the onion, reduce heat and fry gently until soft and translucent (roughly 10 minutes).
Stir the turmeric and teff into the onions, ensure the teff is coated in butter and fry gently for a few minutes. Continue stirring to make sure the teff does not stick to the bottom of the pan.
Pour in the wine (if using) and simmer until evaporated. Add the porcini stock (including the porcinis) ladleful at a time and continue stirring over low heat for approximately 30 min or until the teff is cooked to a creamy consistency. Season to taste.
When the risotto is just done, stir through the cheese if using.
Serve scattered with the fried mushrooms and chopped parsley. Delicious with a zesty green salad.