Ingredients: [Basic Risotto] 250ml vegetable stock, olive oil, butter, quarter onion, 1 celery stick, 150g risotto rice, 75ml white wine. [Other] 25g butter, large handful of wild mushrooms, sea salt, freshly ground black pepper, half tablespoon thyme, half clove garlic, 175ml vegetable stock, half handful parmesan, small handful parsley, juice of half a lemon, extra virgin olive oil.
Note: I reduced the ingredients by three quarters to serve 2 people.
To make a basic risotto finely chop the onion and celery and gently fry in olive oil and butter until soft but not coloured. Add the risotto rice and turn up the heat, add the wine and stir until the liquid has absorbed. Continue adding the stock a ladle at a time until absorbed.
The basic risotto can then be used as a base and can be transformed into mushroom risotto. First soak the dried and chop the remaining mushrooms then fry in butter, garlic and thyme until soft. Add the mushrooms to the risotto and finish the cooking process.
Once cooked beat in the grated parmesan, butter, parsley and lemon juice and serve!
This dish was absolutely yummy! By far the best risotto I’ve ever made!
The recipe from start to finish was flawless (in my opinion) and at no point did I panic or stray from the recipe. The rice was perfectly cooked and the risotto was creamy, silky and delicious. The mushrooms gave the dish a lovely earthy woodiness and had a texture and flavour I’d never experienced before.
My only comment would be the choice of mushrooms. I’m not 100% convinced wild mushrooms are necessary to make this dish tasty and a version with button and chestnut mushrooms would be just as yummy – definitely a recipe I’ll be making again!