Wild Mushroom Risotto Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Shallot | 1/2 , finely chopped | |
| Garlic | 1 Clove (5gm), grated | |
| 100 g/4 oz carnaroli or arborio rice | ||
| Sprig thyme | 1 | |
| Handful mushrooms, preferably wild | ||
| White wine | 2 Cup (16 tbs) | |
| 600 ml/1 pt vegetable or chicken stock | ||
| Gorgonzola cheese | 50 Gram, crumbled | |
| 50 g/2 oz butter, cut into cubes | ||
| Parmesan | 1 Cup (16 tbs), grated | |
Directions
1. Heat the oil in a pan, add the shallot and garlic, then cook until soft, about 3 mins. Add rice, thyme and mushrooms and stir to coat. Turn up the heat, pour in the wine, then the stock, bit by bit, stirring each time, allowing the liquid to disappear each time. Stir continuously.
2. When the rice is al dente, stir in the blue cheese and butter. Season to taste, scatter over the Parmesan and serve.
2. When the rice is al dente, stir in the blue cheese and butter. Season to taste, scatter over the Parmesan and serve.
Chef
