Wild Mushroom Risotto
One of our favourite dishes, winter warmer style dish as I like to call them. You can feel this heating up your blood as you eat it. Comforting food but absolutely delicious. Variations can be made depending on how Boujee you want to be. F*ck some truffles in there etc.
- 400g wild mushrooms
- 8 tbsp butter
- 4 shallots finely chopped
- 6 cloves garlic finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 110ml white wine
- 65ml white vermouth (just use all wine if you don't have vermouth)
- 1 tbsp lemon juice
- 1100ml stock (Chicken or Veg)
- 300g Arborio Rice
- 125g parmesan cheese
- Fresh parsley chopped
- Dash of olive oil.
- In a large pan over a medium to high heat, melt 4 tbsps of the butter.
- Add your mushrooms and shallots, wait 2 minutes and add your garlic and season with salt and pepper. Cook until tender, stirring frequently, about 6 minutes.
- Remove from the pan and set aside. Clean pan.
- Take a decent size saucepan over medium heat and get your stock simmering.
- Leave it over a low heat to keep warm.
- Take the pan from earlier and heat the remaining 4 tbsps butter over a medium heat along with a dash of olive oil.
- Add your Arborio rice and stir constantly until rice begins to turn translucent, should take 4-5 minutes.
- Add white wine, vermouth and lemon juice.
- Bring to a simmer and stir until the liquid is absorbed.
- Begin adding your stock simmering in the other saucepan. We need to do this bit by bit. We recommend 2 ladles at a time or about 175ml at a time.
- Each time you add some stock we need to stir constantly until almost all of the stock is absorbed before adding more.
- Do this for about 10 minutes, at which point the rice should be half cooked.
- Slowly add your plate of wild mad yoke mushrooms. (Not the plate itself) Stirring as you go.
- Continue adding your broth as you were before, until the rice is tender but firm. This should take another 10-15 minutes.
- Risotto should be nice and creamy at this point.
- Stir in 3/4 of your parsley and 1/2 of your parmesan and a dash of olive oil.
- Transfer risotto to a serving dish.
- Top with remaining fresh parsley, salt and pepper to taste and additional parmesan.