Wild Mushroom Risotto Recipe

Wild Mushroom Risotto (Serves 4)

A simple dish to prepare and make- packed with rich, hearty and earthy flavours...

Ingredients:   50g Salted Butter
                           1 Onion (Peeled & Diced)
                           3 Cloves of Garlic (Peeled & Sliced)
                           6 Sprigs of Thyme (Finely Chopped)
                           1 Bay Leaf
                           200g Wild Mushrooms (Sliced)
                           400g Arborio Rice
                           125ml White Wine
                           1.2 Litres Chicken Stock
                           40g Parmesan (Grated)
                           2 Tablespoons Fresh Parsley (Roughly Chopped)

Method:

1. In a large pan (or risotto pan), fry the onion, garlic, thyme and bay leaf for 10 minutes in butter until softened. Before adding the mushrooms, cooking for a further 5 minutes.

2. Add the arborio rice, and cook for 1 minute, stirring continuously. Before pouring in the white wine. When the wine has been absorbed into the rice, add all the chicken stock.

3. Cook for 20-25 minutes, checking every 5 minutes to make sure the rice does not catch. When the rice is al dente, take the bay leaf and discard before folding in the Parmesan and fresh parsley.

4. Season to taste with only a small amount of salt and ground black pepper before serving.