Autumn means a Festival of Funghi for Carluccio’s restaurants across Kent.

The noble mushroom is being celebrated in its season, throughout this month, by the chain which has three branches in the county, with a range of restaurant specials and delightful deli treats for you to enjoy at home.

Dishes include mushroom bruschetta with chilli; rich mushroom risotto with truffle oil; and truffled macaroni cheese, paired with a glass of Pinot Bianco or a rich Sangiovese.

You can find Carluccio’s at West Village in Bluewater, in Mount Pleasant Road, Tunbridge Wells, and there is a Carluccio’s in Fenwicks in St George’s Street, Canterbury. Or head to the website at carluccios.com

Or try this recipe at home:

WITH Antonio Carluccio

Mushroom risotto

(Serves 4)
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
2 litres of chicken or vegetable stock
350g carnaroli risotto rice
300g mushrooms of your choice, finely sliced
80g unsalted butter
1 onion, peeled and very finely chopped
60g parmesan, freshly grated
50g dried porcini, rehydrated and chopped
4 tbsp olive oil or 50g unsalted butter
2 tbsp parsley, finely chopped
1 red chilli, sliced

Salt and pepper
1. Pour the stock into a pan, bring to the boil and keep at a low simmer
2. Heat the olive oil (or butter) in a large pan over a low heat, add the onion and fry until soft
3. Add the mushrooms, porcini, sliced chilli and sauté briefly
4. Add the carnaroli rice and stir while pouring on a ladle or two of stock. Stir continuously over the heat, adding stock a ladleful at a time as each addition is absorbed
5. After 18 to 20 minutes, check for the required al dente texture – the rice should be tender, but with a firm bite in the centre and the risotto should be moist
6. Remove the pan from the heat, add parmesan and butter and stir in well
7. Season to taste and serve on warm plates with a little parsley on top

Chef’s tip:
For an authentic tasting risotto, use Carluccio’s Carnaroli Risotto Rice, £5.95 and drizzle Carluccio’s Porcini Oil, £5.95, both available from the Carluccio’s Food Shop, over the risotto just before serving

Recipe taken from Simple Cooking by Antonio Carluccio