Introduction
Wild mushroom season is up on us, they’re are mushrooms growing all over the UK that are edible. I personally dont pick the mushrooms myself as it is a very specialized subject and the people that go out pick them have been learning there trade for years, so my advice would be to get then to pick them for you or buy some really fresh british season ones.
Ingredients
1.5 litres hot chicken stock or vegetable stock
a handful of dried porcini mushrooms
• olive oil
• 1 small onion, peeled and finely chopped
• 2 sticks of celery, trimmed and finely chopped
• 400g risotto rice
• 150ml vermouth or white wine
• sea salt and freshly ground black pepper
• 4 large handfuls of wild mushrooms (try shiitake, girolle, chestnut or oyster – definitely no button mushrooms), cleaned and sliced
• a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
• 25g butter
• 2 nice handfuls of freshly grated Parmesan cheese, plus extra for serving
• extra virgin olive oil
Method
1. Soak the dried mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion, celery and garlic.
2. Fry over a gentle heat for 2-3 minutes, until softened. Add the fresh mushrooms and fry for a further 2-3 minutes, until browned.
3. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has
been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
4. Roughly chop the soaked mushrooms and stir into the risotto, along with the chopped herbs, butter and salt and pepper. Serve with freshly grated Parmesan cheese, if you are feeling really naughty a spoon full of thick creme fraiche right in the middle of each plate is a wicked treat !
