Ingredients
- 150 g chestnut or field mushrooms roughly chopped
- 150 g oyster mushrooms roughly chopped
- 4 tbsp olive oil
- 1 medium sized onion finely chopped
- 2 cloves of garlic minced
- 200 g arborio rice
- 250 ml white wine
- 1 litre of chicken or vegetable stock
- leaves Small bunch of parsley only and finely chopped
- 100 g butter
- 100 g grated parmesan cheese
- truffle oil optional
Servings:
Instructions
- Soak the mushrooms in boiling water for 15-20 minutes. You need just enough water to cover the mushrooms.
- Roughly chop the chestnut and oyster mushrooms so they are 1-2cm cubed, or however chunky you prefer them. Fry in 1 tbsp olive oil and a knob of butter until golden brown. Set to one side until you’re ready to add them to the risotto.
- Fry the finely chopped onion in 3 tbsp of olive oil for about 5 minutes on a medium heat until soft but not browned. Add the garlic and fry for another minute.
- Add the rice and mix until nicely coated with the oil, onions and garlic. Add the wine, turn the heat up and stir continuously. Cook until fully absorbed and turn the heat back down to medium. Add the porcini water and stir again until fully absorbed.
- Add enough stock to just cover the rice, stir and repeat the process for about 10 minutes.
- Add the mushrooms and cook with the rice for5 minutes - it should have absorbed the majority of the liquid but not be completely dry. You have the option to add a bit more stock – the most important thing is that the rice still has a bit of a bite but isn’t too crunchy.
- Add a knob of butter, 75g of Parmesan, and the parsley. Stir together and check the consistency. It should be wet but not sitting in liquid. Allow it to sit for a minute or two before serving.
- Serve in shallow bowls or plates.For those who like it extra cheesy, sprinkle the remainder of the Parmesan on top. For something extra special drizzle over some truffle oil.
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