Wild mushroom risotto

Ingredients: 2 people

• 2 tablespoons of olive oil
• A bit of butter
• 120 g arborio rice (risotto rice)
• Half an onion
• 1 garlic clove, crushed
• 30 g dried or fresh mushrooms (I used a dry mix of chanterelles, horn of plenty and morel from Harris farm)
• 30 ml dry white wine  (optional)
• Vegetables broth
• Salt & pepper
• 100 g freshly grated Parmigiano
• Fresh parsley

Instructions:

1. If you are using dried mushrooms, prepare them according to instructions on the package. Usually 30 min in warm water. Set aside.
2. Pour the olive oil in a medium heated pan and add diced onion and garlic. Cook until onion is almost translucent. Around 5 min.
3. Add rice and stir so all the rice grains are semi translucent.
4. Add white wine and cook until the liquid evaporates – about 1 minute.
5. Cook the rice slowly adding 1 ladle of broth at the time until the rice soaks up everything. Keep the broth heated in another pan.
6. Repeat until the rice is cooked (around 25 min).
7. Meanwhile, in a frying pan, melt the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 5 min.
8. Scrape the mushrooms into the risotto (set some aside for decoration) and stir in the parmesan cheese and parsley.
9. Serve in large bowls, top with remaining mushrooms and garnish with parmesan and freshly chopped parsley.