Wild Mushroom & Parmesan Risotto

Ingredients

• 300g mixed wild mushrooms, roughly torn
• 20g dried porcini, soaked in 150ml hot water
• 1.2 litres hot vegetable or chicken stock
• 320g arborio or carnaroli rice
• 1 medium shallot, finely diced
• 2 cloves garlic, finely grated
• 150ml dry white wine
• 80g unsalted butter
• 80g aged parmesan, finely grated
• 2 tbsp olive oil
• Sea salt and black pepper
• Fresh parsley, to finish

Method

1. 1

   Bring the stock to a gentle simmer in a small pan. Keep it hot throughout — cold stock stops the rice cooking evenly.

2. 2

   Heat half the olive oil in a wide, heavy pan and fry the fresh mushrooms over high heat until golden and any liquid has evaporated. Season, set aside half for serving.

3. 3

   Add the remaining oil, the shallot and a pinch of salt to the same pan. Cook gently for 5 minutes until soft. Add the garlic and rice and stir for 2 minutes until the rice turns translucent at the edges.

4. 4

   Pour in the wine and stir until absorbed. Add the soaking water from the porcini (leaving any grit behind), then the chopped porcini. Begin adding the hot stock a ladle at a time, stirring almost constantly, waiting for each addition to be absorbed before adding the next. Continue for about 18 minutes until the rice is creamy but still has a little bite.

5. 5

   Fold through the reserved mushrooms, the butter and the parmesan. Cover, rest for 2 minutes, then loosen with a splash more stock if needed. It should flow like lava. Serve immediately, scattered with parsley and extra parmesan.