Wandering Forager’s Wild Mushroom Risotto

 Method

1 Place the flat side of a large knife on top of the garlic cloves and press
down firmly, the skin will come off easily. Chop them up really finely. Next,
dice the onion and the celery as small as possible before separating the
thyme leaves from the stalk.
2 Put the stock pot into a pan with 800ml of water. Bring this to a simmer
before leaving it on the lowest heat possible to keep it warm. We’ll add this
into the risotto bit-by-bit later on.
3 On a medium/low heat gently fry the mushrooms with a tsp of olive oil
and a tsp of butter in a non-stick pan. 2 mins later add the garlic, thyme and a
pinch of salt and pepper. Cook for 2 more mins then set them aside on a plate
4 In the same saucepan on a medium/low heat, add the onion and celery to
1 tbsp of olive oil and 1 tsp of butter. After 5 mins the ingredients should be
soft (not browned off though!). Add the rice with a pinch of salt and pepper.
5 After a few mins you can add ½ a cup of white wine. Bubble away the
alcohol for about 30 seconds. If you don’t have any wine just skip straight to
step 6.
6 Add ½ a cup of your stock into the rice. While keeping on a low heat, stir
it with long, massaging motions using a wooden spoon until the stock has
almost disappeared. Repeat this process until all the stock has been used
(which should take around 20 mins).
7 Taste the rice (be careful it’s hot!). It should be soft yet with a slight firmness
in the centre. If not, add ½ a cup of water and cook it for a little longer
Gently mix in the cooked mushrooms and ¾ of the hard Italian cheese
8 Taste once more for seasoning and add a little salt and pepper if necessary
Serve in bowls with a sprinkle of cheese and if you have some good quality
olive oil, (or decadent truffle* oil!) drizzle a little on top.

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