Mushroom Risotto can be made with wild or cultivated mushrooms - either will do so long as they have flavour. Similarly the recipe benefits from a decent stock or commercial stock pot.
I N G R E D I E N T S (for two people)
400ml hot vegetable stock (or 50ml white wine and 350ml stock),50g butter, 1 onion, 2 crushed garlic cloves, 100g chopped mushrooms, thyme & marjoram, pepper, 12g grated Parmesan cheese. Optional Garnish: extra Parmesan and flat leaf parsley
Melt the butter in a saucepan and add the chopped onion and garlic and cook until soft. Add the mushrooms and herbs. Cook for a few minutes and add 50ml of white wine or stock. Boil until the liquid has almost disappeared, then add 150g of risotto rice. Gradually add 350ml of hot vegetable stock, only adding more when the previous quantity has been absorbed by the rice. Cook for about 15-20 minutes, stirring all the time until the rice is tender and has absorbed the liquid. Season with ground black pepper and Parmesan cheese. Serve with the optional garnish of freshly grated Parmesan and chopped flat leaf parsley.