Wild mushroom risotto

Fabulous fungi are on the menu this month with a warming Autumn recipe

Believe it or not, there are more than 14,000 different varieties of wild mushrooms in the UK. If you’re an avid forager, October and November are the best months to seek out the fabulous fungi. But not all mushrooms are good and healthy for eating – some are highly poisonous. So, best play it safe and buy from your local farm shop or supermarket. And then try this delicious wild mushroom risotto recipe.

HOW TO MAKE 

INGREDIENTS

  • 100g mixed wild mushrooms, cleaned, washed
  • 20g unsalted butter
  • ½ onion, finely chopped
  • 1 clove of crushed garlic
  • 500ml chicken stock
  • 100g risotto rice
  • 50ml white wine
  • 2 tbs olive oil
  • 1 tbs mascarpone cheese
  • 1 tbs freshly grated Parmesan cheese
  • 1 tbs chopped fresh flat leaf parsley
  • Juice of ½ lemon
  • Salt and pepper

METHOD

Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for five minutes.

Meanwhile pour the chicken stock into a separate pan and bring to a simmer. Add the rice to the onions mix then add the white wine, boil and reduce for two minutes. Add just enough hot stock to cover the rice.

In a separate pan, heat the olive oil and fry the mushrooms for three minutes until golden brown. Season and add to the rice. Cook the rice and mushrooms for about 10 minutes gradually adding the stock little by little as it’s absorbed by the rice.

When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice. Season further as required and serve.