Wild Mushroom Risotto

Ingredients for mushroom stock:

1. 30g unsalted butter

2. 80g banana shallot

3. 1kg button mushroom

4. 1 garlic clove

5. 1 sprigs of thyme

6. 100ml dry white wine (chardonnay)

7. salty and pepper to taste.

Ingredients for risotto:

1. 1/2 onion

2. 1 garlic clove

3. 2 tbsp olive oil

4. 200g carnaroli rice

5. salt and peper to taste

6. 300ml water

7. 300ml mushroom stock

8. 5g unsalted butter

9. 40g dried porcini mushroom

10. 40g mixed forest mushroom

11. 2 tbsp mascarpone

12. 4 tsp parmesan

13. 5g chives

14. 5g basil leaves

15. 5g parsley

16. 10ml lemon juice

Directions for mushroom stock:

1. Finely dice the shallots and garlic. Finely slice the button mushrooms.

2. Add the butter, shallots, garlic and thyme to a large saucepan and over a medium heat gentle soften until translucent.

3. Add the mushrooms, cover with a lid and sweat for 5 minutes. Pour in the wine and bring to the boil to remove the alcohol.

4. Season with salt and pepper.

5. Pass through a sieve (ensure you push as much of the juice through as possible.

Directions for risotto:

1. Finely dice the onion and garlic.

2. Bring the water to the boil.

3. Meanwhile soften the onion and garlic in the olive oil over a low heat for 2 minutes.

4. Stir in the rice and continue to cook over a medium heat for 2 minutes, until the grains of rice appear translucent.

5. Season with salt and pepper

6. Slowly incorporate the boiling water whilst staring. Cooking at a gentle simmer, until the rice has absorbed all the water.

7. Slowly incorporate the mushroom stock continuing to cook at a simmer as before. The rice will take around 25 minutes to be cooked to perfection.

8. Meanwhile place all the dried mushrooms into a bowl and barely cover with boiling water, set aside whilst the mushrooms sock up the liquid.

9. Grate the parmesan, juice the lemon, roughly chop the chives, basil and parsley.

10. Sautéed the pre socked porcini and mixed forest mushroom in butter for 4-5 minutes.

11. Return to the rice after 20 minutes of cooking. Whilst continuously stirring add the mascarpone, parmesan and lemon juice. Reserve a small portion of the sautéed mushroom a side and stir in the rest.

12. Serve with a sprinkle of the chopped herbs and complete with a topping of the reserve sautéed mushrooms.

13. Enjoy!