See Also: Risotto of fresh (wild) mushrooms(recipes)
Wild boar stew with wild mushrooms, chestnuts and chorizo(recipes)
Risotto with Nettles and Porcini Mushrooms(recipes)
Oven-baked risotto with mushrooms and thyme(recipes)
Risotto of Nettles and Wild Herbs(recipes)
Wild mushroom risotto with parmesan(recipes)
Risotto of Arbroath Smokie and Fresh Herbs(recipes)
Chicken with wild mushrooms and spinach(recipes)
Tagliatelle with wild mushrooms and pancetta(recipes)
Artichokes stuffed with wild mushrooms and mascarpone(recipes)

Risotto of fresh (wild) mushrooms (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms), cleaned and sliced1 medium onion, finely chopped125g/4oz butter350g12oz arborio rice1 litre/1¾ pint good stockat least 110g/4oz fresh parmesan, or vegetarian parmesan-style grating cheese1 tbsp best olive oilsalt and freshly ground black pepper



Method



1. In a large pan bring the stock almost to the boil and keep hot on a very low flame.2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.3. Add the rice, stir well and cook until well coated and slightly translucent.4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.5. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan.6. Serve at once with the rest of the parmesan on the table.