Wild Mushroom Rissotto 

INGREDIENTS

300g Marks Mushrooms 

150g Aborio rice

1l boiling water

100g dried mixed mushroom 

2 banana shallot - diced

3 garlic cloves - finely sliced

200g unsalted butter

75ml white wine 

50g grated parmesan 

To Garnish :

1tbsp Chopped Parsley

Drizzle truffle oil 

METHOD
  1. In a bowl add the dried mushrooms and cover with the boiling water, cling film over the bowl and leave to infuse until the stock has cooled. 

  2. In a thick bottom saucepan sautee the garlic & shallot with 25g of the butter and a little olive oil 

  3. Add the wild mushrooms and cook until they start to soften.

  4. Next add the Arborio rice and cook until the rice has become very hot and just starting to toast. (Make sure to constantly stir).

  5. Then add the white wine and cook out until the wine has been absorbed completely.

  6. The next stage is to add your mushroom stock roughly 100ml at a time allowing the rice to absorb all the liquid.

  7. Once all the liquid has been absorbed check the texture of the rice, it should be soft but ever so slightly al dente 

  8. Next add the parmesan & remaining butter, stir thoroughly until the butter has all combined and the risotto has become glossy and creamy.

  9. Serve on a plate or a bowl and drizzle with truffle oil & parmesan shavings.

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