Wild Mushroom Risotto
Slow-stirred to silky perfection with a mix of wild mushrooms and aged Parmigiano-Reggiano.
Ingredients
- 300g Arborio or Carnaroli rice
- 400g mixed wild mushrooms, torn
- 1 onion, finely diced
- 2 garlic cloves, minced
- 150ml dry white wine
- 1.2 litres warm vegetable stock
- 60g Parmigiano-Reggiano, grated
- 30g unsalted butter
- 3 tbsp olive oil
- Fresh thyme leaves
- Salt and freshly ground black pepper
Method
- 1
Heat 1 tbsp olive oil in a large pan over high heat. Fry the mushrooms in batches until golden and any liquid has evaporated. Season and set aside.
- 2
In the same pan, heat the remaining oil over medium heat. Cook the onion for 6 minutes until soft. Add the garlic and thyme, cook 1 minute more.
- 3
Add the rice and stir for 2 minutes until the grains are coated and slightly translucent at the edges.
- 4
Pour in the wine and stir until absorbed.
- 5
Add the warm stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This takes about 18–20 minutes.
- 6
Stir in the mushrooms, butter, and Parmesan. Remove from heat, cover, and rest for 2 minutes.
- 7
Taste for seasoning and serve immediately — risotto waits for no one.
