WILD MUSHROOM RISOTTO WITH BASIL OIL
We’re now at the height of the porcini/cepe season, so grab your field-books and go find yourself a funghi. For the less wild at heart, go foraging at the grocer’s for the most interesting looking mushrooms you can find, and top them up with dried porcini if necessary.
- 200 g Mixed wild mushrooms
- 2 cloves Garlic
- 6 Shallots
- 100 g Butter
- Salt and pepper
- 1 sprig of Rosemary
- 350 g Risotto rice
- 125 ml Dry white wine
- 1 litre Vegetable stock
- handful Parsley
- 85 g Parmesan cheese
- Olive oil with basil
- Wipe clean and slice the mushrooms.
- Finely chop the garlic and shallots and fry them in half the butter until they start to colour.
- Add the mushrooms, a grind of pepper and the finely chopped rosemary.
- After another minute, add the rice to the frying pan and cook for a couple of minutes.
- Then add the wine, and stir it in until its all absorbed. Follow this with a ladleful of hot stock at a time, until you’ve used all the stock.
- Then add a good pinch of salt, the chopped parsley, the remaining butter and the grated parmesan.
- Serve up, adding a drizzle of basil olive oil over the top of each portion.