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Wild mushroom risotto with basil oil
We’re now at the height of the porcini/cepe season, so grab your field-books and go find yourself a funghi. For the less wild at heart, go foraging at the grocer’s for the most interesting looking mushrooms you can find, and top them up with dried porcini if necessary.
Recipe
- Serves 4
Ingredients
- Mixed wild mushrooms – 200g/7oz
- Garlic – 2 cloves
- Shallots – 6
- Butter – 100g/4oz
- Salt and pepper
- Rosemary – 1 sprig
- Risotto rice – 350g/12oz
- Dry white wine – 125ml/4½ fl oz
- Vegetable stock – 1 litre/1¾ pints
- Parsley – handful
- Parmesan cheese – 85g/3oz
- Olive oil with basil – drizzle
Method
- Wipe clean and slice the mushrooms.
- Finely chop the garlic and shallots and fry them in half the butter until they start to colour.
- Add the mushrooms, a grind of pepper and the finely chopped rosemary.
- After another minute, add the rice to the frying pan and cook for a couple of minutes.
- Then add the wine, and stir it in until its all absorbed. Follow this with a ladleful of hot stock at a time, until you’ve used all the stock.
- Then add a good pinch of salt, the chopped parsley, the remaining butter and the grated parmesan.
- Serve up, adding a drizzle of basil olive oil over the top of each portion.
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