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Wild mushroom risotto

By Michelle Koblischke

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 x 250 g punnets mixed exotic mushrooms
1 T butter
thyme a few sprigs
1 litre porcini stock
1 onion, diced
1 garlic clove, crushed
2 T olive oil
200 g arborio rice
½ cup white wine
40-60 g Parmesan, plus extra for serving
freshly ground black pepper

Method

In a pan over a medium heat, sauté the mushrooms with the butter and thyme until golden, then set aside.

Bring the stock to the boil in a saucepan. In a heavy-based pot, sauté the onion and garlic in a little olive oil over a low heat – do not allow to colour.

Add the rice and cook until all the grains are coated in the oil.

Add the wine and turn up the heat so that it cooks away quickly.

Add a ladleful of boiling stock and stir gently until it is completely absorbed.

Repeat until all the stock has been absorbed, about 20 mnutes. When rice is al dente, add the mushrooms (keeping a few aside to garnish) and Parmesan and stir through.

Serve with Parmesan shavings and a crack of black pepper, to taste.

This recipe was created by TASTE reader Michelle Koblischke for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

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