Italian Wild Mushroom Risotto

Italian Wild Mushroom Risotto

Who doesn't love a creamy risotto? Our Italian wild mushroom mix is an assortment of boletus, luteus, nameka, shitake, and porcini mushrooms. Used to create this popular vegetarian dish that will please your festive crowd.

For The Risotto...

To Make the Risotto...

1. Melt mushroom glace into 1ltr boiling water to create a rich wild mushroom stock.
2. Heat olive oil in a saucepan over a medium flame. Add onion and garlic, then fry until soft.
3. Stir in Italian wild mushrooms, season with salt and pepper and continue to cook for 8 minutes until the mushrooms have softened.
4. Tip risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
5. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
6. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
7. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add butter and scatter over half of the grated Parmesan and half a handful of chopped parsley leaves.
8. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
9. Top with fresh, grilled mushrooms to decorate.