A mushroom risotto can be made in many different ways. The flavour will deepen depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end.
1.5 litres hot chicken stock
1 small onion, peeled and finely chopped
2 sticks of celery, trimmed and finely chopped
400g risotto rice
150ml white wine
sea salt and freshly ground black pepper
4 large handfuls of mushrooms (try shiitake, chestnut, field or oyster – cleaned and sliced)
a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
juice of 1 lemon
2/3 cup of freshly grated Parmesan cheese, plus extra for serving
1. Heat your stock in a saucepan and keep it on a low simmer.
2.In a large pan, heat a tablespoon of olive oil and add the onion and celery. Slowly sauté until onion is translucent, approximately 10 minutes, then turn the heat up and add the rice. Stir the onion through the rice and then add the white wine. Keep stirring until the liquid has cooked into the rice. Now add a good pinch of salt and a ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
3. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft, or alternatively do this on the BBQ. Put the mushrooms into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Toss the ingredients.
4. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
5. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, and sprinkling of freshly grated Parmesan.