Wild Mushroom Risotto



- Around 250g of wild mushrooms

- 75g butter

- 2 tbsp olive oil

- 2 shallots, peeled and finely chopped

- 1 garlic clove, peeled and finely chopped

- Up to 750ml of chicken, veg or mushroom stock

- 150 to 200g of Risotto

- Around 150ml white wine

- 2 tbsp chopped parsley

- 2 tbsp double cream

- 50g grated parmesan


If you're using any dried mushrooms, pour on just enough hot water to cover them and leave for 10-20minutes. Strain them, reserving the liquid. If it looks gritty, pass it through a coffee filter, then add to the stock.

Clean and trim the mushrooms and cut or slice into fairly small pieces

Melt about 15g of the butter with 1 tablespoon olive oil in a large, heavy-based saucepan over a medium heat. Add the shallots and garlic and sauté gently for about 10 minutes, until soft - don't let them colour.

Meanwhile, bring the stock to a gently simmer in a saucepan. Then turn down the heat very low - you need to keep the stock hot while you add it to the risotto.

Add the rice to the buttery shallots and stir well. Cook for a minute or two, then add the wine and let it simmer until absorbed.

Turn down the heat a little under the risotto pan. Add a ladleful of hot stock to the rice and let it cook, stirring from time to time, until nearly completely absorbed. Repeat with a second ladleful. Keep going, adding the stock gradually and stirring frequently, for about 20 min. By this time you should have used nearly all the stock, and the rice should be tender, with just the tiniest hint of bite left in it.

While the rice is cooking, heat a small knob of butter and 1 tablespoon olive oil in a large frying pan. Add the mushroom and some seasoning and sauté for about 10 minutes until they are tender. Make sure that any liquid tehy release evaporates. Stir in the chopped parsley and keep the mushrooms warm while the rice finishes cooking.

When the rice is done to your liking, scatter the remaining butter, cut into little cubes, over the surface, along with the cream and the Parmesan. Turn off the heat and cover the pan for two minutes, then stir in the melted butter and cheese. Season well with salt and pepper.  Check the consistency. If you like your risotto quite loose and wet, you can always add a little more hot stock now.

Spoon the rice into warmed dishes, spoon the mushrooms and any juices over the top, and serve with more grated Parmesan.

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