Wild Mushroom Risotto

Earthy, rich, buttery etc etc. Why wouldn't you want to make this........

📝 Ingredients

• 1 cup Arborio rice
• 1 shallot (diced)
• 1 tbsp olive oil
• 2 garlic cloves (crushed)
• 75 ml white wine
• 1 litre mushroom stock (see recipe )
• 25 g dried mushrooms
• pinch salt
• pinch pepper
• 1 tsp thyme & extra for garnish (chopped)
• 100 g butter (split 75g & 25g)
• .5 cup Parmesan cheese (grated)
• 100 g mushrooms (swiss brown, chestnut, shiitake)
• 1 spring onion (sliced at angle)
• Parmesan cheese
• Truffle oil (optional)

👨‍🍳 Instructions

1. 1--- Mushroom Stock ---
2. 2Combine the dried mushrooms with 1 litre of warm water and leave for minimum of 1 hour but I typically leave it over night
3. 3--- Risotto ---
4. 4Heat stock in saucepan and leave at a simmer.
5. 5Cook onion & garlic in pan on medium - high heat with oil & 25g butter.
6. 6Add rice and cook, stirring continuously for 2 - 3 mins.
7. 7Add white wine and cook for 2 - 3 mins until wine has reduced. Add thyme.
8. 8Gradually add stock to rice, 1 soup ladle at a time. Stir gently until rice has soaked up all stock – approx. 25/30mins
9. 9Fry mushrooms for garnish in separate frying pan.
10. 10Remove the cooked rice from the heat and stir in the 75g of butter and parmesan cheese.
11. 11Place risotto in bowl or on plate. Garnish with fried mushrooms, thyme, spring onions. Drizzle with truffle oil and grate as much parmesan cheese as you want on top!