Wild Mushroom Risotto

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Yes, I did eat the wild mushrooms from Saturday’s forageand lived! At least, I had them for a late Sunday lunch, because I fell into bed when I got home on Saturday and just could not manage to get up again to feed myself.
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First I fried some onion and garlic in a little olive oil until soft – I like to let them get a little brown and caramelised when it’s going with mushrooms.
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Then I added 4 heaped tablespoons of Arborio rice, some chicken stock (you could use vegetable) and ~half a litre of water. Bring to the boil, then simmer slowly until the rice is done (but not overdone), adding liquid as needed.
Once the rice was cooked, I added a handful of grated cheese, a goodly knob of butter (James Martin would have approved) and a dash of lemon juice, seasoning with salt and black pepper to taste.
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Meanwhile, in another pan, I sauteed the fungi – which had first been thoroughly brushed clean and sliced where needed - in a little oil.
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Finally, slopped it on a plate and slapped the mushrooms on top. Yes, I know … ALL my risotti look like savoury rice puddings, but they taste fine. Smile
And not a magic one in sight, which is probably a good thing, maybe.
(The quantities above made 2 equal portions of the size shown.)

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