Recipes

Wild Mushroom Risotto

A delicious vegetarian rissotto with fresh mushrooms and grated parmesan

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Soak the mushrooms in hot water for approximately 10 minutes. Remove from soaking and reserve the liquid as you will add this to the risotto later on. Heat some oil in a large saucepan and add the onion and garlic. Fry over a low heat until soft and translucent – this will take between 5 and ten minutes. Add the mushrooms and fry on a higher heat for a further 2-3 minutes or until the mushrooms are browned.
Now stir in the rice and make sure each grain is coated in oil then pour in the wine and begin stirring. Continue stirring until all the liquid has been absorbed. Then add the porcini mushroom liquor and again stir until absorbed. Then start adding your stock one ladleful at a time and keep stirring until absorbed and until the rice is plump and tender- approx 15-20 minutes.
Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter, salt and pepper. Taste it as this stage and balance the seasoning. Take the risotto off the heat and mix in your grated parmesan cheese.