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150 g of risotto rice such as Arborio
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1 small onion, finely diced.
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1 garlic cloves, chopped.
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½ a small leek, finely sliced.
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½ a small stick of celery, finely sliced.
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A handful of fresh Thyme leaves stripped, reserve some for garnishing.
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1 litre of chicken or veg stock.
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1 glass of white wine.
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25 g of Parmesan, grated.
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200 g of mixed wild mushrooms.
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4 king oyster mushroom, cut in half lengthways.
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Truffle oil, optional.
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50 g of butter.
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2 knobs of butter.


Wild Mushroom Risotto
I love risotto so much! It’s such a versatile dish that can take on most ingredients and flavours, and it can be made any time of the year; using whatever is in season at the time.
Give me a big bowl of wild mushroom risotto, some beautiful bread and a glass of wine and I’m a happy boy.
I love risotto so much! It’s such a versatile dish that can take on most ingredients and flavours, and it can be made any time of the year; using whatever is in season at the time.
Give me a big bowl of wild mushroom risotto, some beautiful bread and a glass of wine and I’m a happy boy.
- The first thing to do is to get the stock on over a medium heat. Then into a separate pan add a drizzle of olive oil and 1 knob of butter. Add the onions, garlic, leeks, celery, thyme leaves and season. Slowly fry the veg for 5 minutes.
- While the veg is softening take half of the mushrooms and roughly chop, add to the pan and continue cooking for another 5 minutes.
- Turn up the heat to high and add the rice. Make sure you keep stirring and after a minute or so the rice will start to go a little translucent. At that point, it’s time to add the wine. Keep stirring until the wine has almost gone.
- At this point, it’s time to reduce the heat to low and add your first ladle of stock. Only add one ladle at a time and continue stirring allowing the rice to absorb the stock before adding the next one. This will take around 20 minutes to cook, you want the rice to have a very slight bite to it, or of course if you prefer the rice more well done just keep cooking and adding the stock. You may need a little more or little less stock so just keep checking the rice; if you run out of stock and need more just add boiling water.
- When the rice is almost ready take the remaining mushrooms and king oyster leaving any small ones whole and breaking up any big ones and fry over a medium to high heat with a drizzle of olive oil, a knob of butter and season. Cook for a couple of minutes then tip out onto some kitchen paper.
- To finish the risotto take the pan off the heat, add half of the fried mushrooms, the butter, Parmesan mix well and allow to just sit there for a minute. Check for seasoning and pop the remaining fried mushrooms on top with a few thyme leaves and a drizzle of the truffle oil or extra-virgin olive oil.
A good risotto should oozy like lava on the plate so if it’s a bit stodgy add a little stock or water to the pan to loosen it up.


Wild Mushroom Risotto
I love risotto so much! It’s such a versatile dish that can take on most ingredients and flavours, and it can be made any time of the year; using whatever is in season at the time.
Give me a big bowl of wild mushroom risotto, some beautiful bread and a glass of wine and I’m a happy boy.
-
150 g of risotto rice such as Arborio
-
1 small onion, finely diced.
-
1 garlic cloves, chopped.
-
½ a small leek, finely sliced.
-
½ a small stick of celery, finely sliced.
-
A handful of fresh Thyme leaves stripped, reserve some for garnishing.
-
1 litre of chicken or veg stock.
-
1 glass of white wine.
-
25 g of Parmesan, grated.
-
200 g of mixed wild mushrooms.
-
4 king oyster mushroom, cut in half lengthways.
-
Truffle oil, optional.
-
50 g of butter.
-
2 knobs of butter.
- The first thing to do is to get the stock on over a medium heat. Then into a separate pan add a drizzle of olive oil and 1 knob of butter. Add the onions, garlic, leeks, celery, thyme leaves and season. Slowly fry the veg for 5 minutes.
- While the veg is softening take half of the mushrooms and roughly chop, add to the pan and continue cooking for another 5 minutes.
- Turn up the heat to high and add the rice. Make sure you keep stirring and after a minute or so the rice will start to go a little translucent. At that point, it’s time to add the wine. Keep stirring until the wine has almost gone.
- At this point, it’s time to reduce the heat to low and add your first ladle of stock. Only add one ladle at a time and continue stirring allowing the rice to absorb the stock before adding the next one. This will take around 20 minutes to cook, you want the rice to have a very slight bite to it, or of course if you prefer the rice more well done just keep cooking and adding the stock. You may need a little more or little less stock so just keep checking the rice; if you run out of stock and need more just add boiling water.
- When the rice is almost ready take the remaining mushrooms and king oyster leaving any small ones whole and breaking up any big ones and fry over a medium to high heat with a drizzle of olive oil, a knob of butter and season. Cook for a couple of minutes then tip out onto some kitchen paper.
- To finish the risotto take the pan off the heat, add half of the fried mushrooms, the butter, Parmesan mix well and allow to just sit there for a minute. Check for seasoning and pop the remaining fried mushrooms on top with a few thyme leaves and a drizzle of the truffle oil or extra-virgin olive oil.
A good risotto should oozy like lava on the plate so if it’s a bit stodgy add a little stock or water to the pan to loosen it up.