Wild Mushroom Risotto

Prep time: 35 mins | Serves 2-3

Ingredients:

• 200g arborio risotto rice

• 300g mixed wild mushrooms, sliced

• 20g olive oil

• 30g unsalted butter

• 80g shallots or onion, finely diced

• 10g garlic, finely chopped

• 5g fresh thyme leaves

• 150g dry white wine

• 700g hot vegetable stock

• 60g parmesan, finely grated

• 4g sea salt

• 2g freshly ground black pepper

• 10g lemon juice

Method:

1. Heat the olive oil and half the butter in a wide pan over medium heat.

2. Add the mushrooms and cook for 6–8 minutes until golden and all moisture has evaporated. Remove and set aside.

3. In the same pan, add the remaining butter and the shallots. Cook gently for 4–5 minutes until soft and translucent.

4. Stir in the garlic and thyme and cook for 1 minute until fragrant.

5. Add the risotto rice and cook for 1–2 minutes, stirring, until the grains are glossy.

6. Pour in the white wine and cook until almost completely reduced.

7. Begin adding the hot stock, one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.

8. After 18–20 minutes, when the rice is creamy but still has a slight bite, stir in the cooked mushrooms, parmesan, salt, pepper and lemon juice.

9. Remove from the heat, cover and rest for 2 minutes.

10. Taste and adjust seasoning if needed — a pinch more salt, pepper or parmesan to suit your palate.

Storage:

Risotto is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of stock or water to loosen the texture.