It's risotto kind of weather again, not that I mind - I LOVE Autumn and its distinctive smell. I love the chilly breezy evenings, the bonfires, fallen leaves, toffee apples, fireworks..... and I most definitely love the seasonal food on offer.
This risotto is very earthy and rich and perfect for an Autumn evening, snuggled up inside with your family.
WILD MUSHROOM RISOTTO
| Serves: 4 | Prep Time: 30 Minutes | Cook Time: 20 Minutes | Total Time: 50 Minutes |
- 40g Dried Wild Mushrooms
- 1 TSP Vegetable Bouillon
- Glug of Oil
- 1 Onion, chopped
- 3 Garlic Cloves, chopped
- 200g Mushrooms - any variety I used closed cup, chopped
- 300g Risotto Rice
- Glass of Vermouth (or white wine)
- Large handful of grated Parmesan
- Salt and Pepper
- Step 1: Put the dried mushrooms in a bowl and cover with 1.2 litres of boiling water. Leave for 30 minutes then take the mushrooms out, squeeze off excess water and chop. Add the vegetable bouillon to the mushroom stock and stir.
- Step 2: Heat the oil in a pan and gently cook the onions and garlic for 6-7 minutes, until soft. Add the fresh and dried mushrooms and cook for a few minutes.
- Step 3: Add the rice and stir for 1 minute then add the glass of vermouth and let it evaporate.
- Step 4: Start adding the stock, a ladleful at a time - keep stirring. Once all the stock is added, add the Parmesan, stir, season and serve - with more grated Parmesan if required.