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Wild Mushroom Risotto
I prefer wild mushrooms in this recipe, but you can use other mushrooms, the supermarkets
have some terrific varieties these days. If you are picking your own wild mushrooms, make
sure you know what you’re doing.
'1. Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let
it colour. 2. Add the rice and a splash of white wine.
3. Pour
in enough of the stock to cover the rice. Keep working the risotto. This allows the
risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the
liquid is absorbed. I use Knorr Chicken Simply Stock as it works well with
the
mushrooms. 4. Prepare the mushrooms by chopping, but
not too small or fine. You want them to cook evenly.
5. Heat the remaining tablespoon of oil in a separate pan and add the mushrooms. One
eye on the mushrooms, the other on the risotto. 6. Keep adding the stock, keep stirring the
risotto. 7. Add the fresh herbs – whatever you’ve
got, whatever you like (not basil though, it’s not a natural combination).
8. Add
some truffle oil to the
mushrooms if you wish; it can add a more intense flavour to the risotto.
9. Stir the mushrooms into
the risotto and serve with some parmesan and
a sprig of thyme, but
again they’re optional. Your risotto is ready.'