45 min · serves 4
Foraged wild mushrooms folded through a slow-stirred risotto finished with parmesan.
Ingredients
- 300g arborio rice
- 400g mixed wild mushrooms
- 1 shallot, chopped
- 150ml white wine
- 1L warm chicken or vegetable stock
- 60g butter
- 50g parmesan, grated
Method
- 1.Sauté the mushrooms in butter until golden, then set aside.
- 2.Sweat the shallot in butter, add the rice and toast for 1 minute.
- 3.Add the wine and let it cook off, then add stock a ladle at a time, stirring.
- 4.Continue for 18-20 minutes until the rice is creamy and just tender.
- 5.Fold in the mushrooms and parmesan, and rest for a minute before serving.