Mushroom risotto
Ingredients
1 chopped onion
2 finely chopped sticks of celery
400g risotto rice
75ml white wine
Pinch of salt
freshly ground black pepper
3 Cups sliced wild mushrooms
Bit of chopped tarragon or parsley
Juice of one lemon
1t butter
1/2 cup Parmesan cheese
extra virgin olive oil
1.5 liter chicken stock
Method
Warm up your stock and keep & add mushrooms to it. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat olive oil and add the onion and celery. Slowly fry without colouring them, then turn the heat up and add the rice. Give it a stir.
Stir in the wine and keep stirring until the liquid has cooked into the rice.
Turn down the heat to medium.
Add mushrooms and add a cup full of warm stock at a time whilst stirring the rice. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Add the chopped herbs, a pinch of salt and the lemon juice.
Remove from heat and stir in the butter and the Parmesan.
Cover with lid and let it stand for 3-5 minutes but not longer, otherwise it will thicken too much.