Wild Mushroom Risotto

Wild Mushroom Risotto

Ingredients

6 Challots (or 1 large Onion)

Vegetable Stock (approx: 1 pint)

Arborio Rice

Oyster Mushrooms

Chesnut Mushrooms

White Wine (optional)

Marscapone

Grated parmesan

1 Dice the challots (or onion) finely & warm a little butter in a large non-stick saucepan.

2 Add the challots to the pan & sweat for 5 minutes.

3 Add the arborio rice and stir into the juice from the challots for 1 minute.

4 Add a splash of white wine & stir continuously for another minute.

5 Add vegetable stock - just enough to cover the rice. Stir, and leave to simmer for 2 minutes.

6 In another saucepan, add a little olive oil & fry off the mushrooms.

7 Continue to stir the rice every so often. When the stock has been fully absorbed, add more of the stock.

8 After a pint of stock has been soaked up, approximately 20 minutes after you added the rice, take the mushroom out of their pan & dry them on some kitchen roll.

9 Add the mushrooms to the risotto now & continue to simmer until there is only a little liquid left.

10 Turn off the heat & start to add the marscapone cheese. Stir well & serve with grated parmesan.