Ultimate mushroom risotto

To me, this is the ultimate mushroom risotto that uses two of my favourite shroom varieties: oyster and shiitake.

The risotto is easy and the only real work is the occasional stirring involved.

You could use any mushrooms you like but I would recommend using woodland mushrooms or mushrooms without the dark ‘gills’ to avoid your risotto becoming a brown sludge.

This recipe serves 2.

Ingredients:

• 200g mixed woodland mushrooms (I used shiitake and oyster)

• 150ml white wine (any will do but use a dry white wine)

• 80g parmesan (if you don’t eat meat, use a vegetarian Italian hard cheese)

• 1 cup uncooked arborio rice

• 1 litre vegetable stock

• 1/2 tsp marmite (this is optional but adds a great umami hit)

• 2 grated garlic cloves

• 1/2 white onion (finely chopped)

• Fresh herbs for topping (I used parsley and chives)

1. Fry the onions and garlic in a generous amount of olive oil until soft.

2. Finely chop 1/3 of the mushrooms and add to the onion and garlic.

3. Once the mushroom pieces are golden, add the wine and cook for a couple of minutes to burn off the alcohol.

4. Fry the rest of the mushrooms in a little olive oil in a separate pan and set aside once golden.

5. Add the rice to the onions and begin to add the vegetable stock bit by bit, stirring once every 5 minutes or so once the liquid has been evaporated and continuing to add the stock until the rice is soft but still has a bit of a bite (around 25 minutes.) Season to taste with salt between adding in the stock.

6. Add the cheese and serve.

7. Top with the pan-fried mushrooms and the fresh herbs.

Enjoy!