Ingredients

Method

• 20 g dried porcini mushrooms
• 1.5 litres warm chicken stock
• 3 T olive oil
• 70 g butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 375 g Arborio rice
• ½ cup dry white wine
• 2 x 250 g punnets assorted mushrooms (shimeiji, shiitake and portobellini)
• Sea salt and freshly ground black pepper
• 50 g Parmesan, grated
• 100 g blueberries

Method

Ingredients

Soak the dried mushrooms in the stock.

Place the olive oil, half the butter, onion and the garlic in a large pan and gently sweat over a medium heat until the onion becomes translucent. Add the rice and, stirring continuously, add half the wine. Stir until it has evaporated, then add the remaining wine. Again, stir until evaporated.

Add ladlefuls of stock, one at a time, stirring frequently and allowing the liquid to be absorbed between each addition – this should take about 20 minutes. Test the rice – it should be al dente.

Gently fry the mushrooms in the remaining butter until wilted. Season to taste.

Add half the mushrooms and the Parmesan to the risotto and stir through. Serve topped with the remaining mushrooms and a scattering of blueberries.