By Nigel Stewart, Sep 4 2017 03:50PM
Ingredients - Serves 6
225g mixed wild mushrooms
600ml vegetable stock
200g arborio risotto rice
1 teaspoon saffron diluted in one tablespoon of boiling water
100g parmesan cheese - grated
3 tablespoons chopped parsley
Olive oil, salt and pepper
Sweat shallots in butter in a heavy bottomed pan. Add the rice and saffron water. Stir to coat rice in the buttering mix and cook for a couple of minutes
Add hot stock, a ladle at a time, stirring continuously each time until the stock is absorbed.
In a separate pan, heat oil and lightly saute the mushrooms. Season and keep warm. The rice should be cooked with a slight el dente bite. If too thick, add more stock.
Stir in cheese and parsley with the pan off the heat.
To serve, place into individual bowls and place mushrooms on top.