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Wild garlic and mushroom risotto
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A delightfuly easy vegetarian recipe, showcasing the delicate wild garlic and using two kinds of mushrooms for real depth of flavour.
Ingredients
At a glance
Categories
Serves
2
- 700ml stock (preferably homemade chicken or vegetable)
- bunch wild garlic
- 2 handfuls chestnut (or other fresh) mushrooms
- 10 dried porcini mushrooms
- 50ml vermouth/100ml white wine
- splash dry sherry
- 1 mug of arborrio (or other) risotto rice
- 1 medium onion
- knob butter, olive oil, S&P
- 1/2 lemon
Method/steps
- Break up porcinis in a bowl, add a splash of sherry and enough water to soak (about an inch of liquid in the bottom of the bowl)
- Whilst they are soaking chop onion very finely, chop mushrooms fairly roughly and chop wild garlic width ways into fine 0.5cm strips
- In a large deep pan melt the butter over a medium heat, add a splash of olive oil
- When the butter foam dies down add onions and saute for 10 mins
- Heat stock to a bare simmer in a seperate pan
- Add in porcini mushroms with their juices, raise the heat and burn off liquid
- Add chestnut mushrooms, cook for a minute
- Add rice, cook for a minute then add vermouth/white wine, burn off liquid
- Now add in first ladle of stock, cook until absorbed then keep adding stock, ladle by ladle, stirring and absorbing in between
- Rice will be ready in 15-20 mins, basically when stock has all been incorporated (start checking it at about 12-15 mins)
- When it's done stir in the wild garlic and lemon juice, cover and leave to rest for a couple of minutes, serve with bread, salad, and a cheeky little white/light but earthy red.
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