Wild Mushrooms Risotto

Ingredients (serves 2)

• 15g dried forest mushrooms
• 30g unsalted butter
• 1 small onion, finely diced
• 1 bay leaf
• 500ml light white chicken or vegetable stock, hot
• 100g risotto rice (Carnaroli)
• 75ml dry white wine
• 100g mixed wild mushrooms, brushed clean and torn into pieces

To finish
Mascarpone, grated parmesan, unsalted butter, tarragon leaves picked and chopped.

Method

1. Place the dried mushrooms in a bowl, cover with boiling water and soak for 40 minutes.
2. Heat 30g butter in a small pan and add the onion and a pinch of salt. Stir well, cover with a lid, and sweat over a low heat until soft but not coloured. Once soft add in the bay leaf and transfer to a flared pan.
3. Strain the dried mushrooms and add the infused liquid to the hot stock, leaving behind any grit at the bottom of the bowl. Add the soaked mushrooms to the onions along with the rice and increase the heat to medium. Add a good pinch of salt and fry the rice and mushrooms for 1 min until beginning to sizzle.
4. Before any colour is taken on, add the wine to the pan. Allow this to be fully absorbed before adding in a ladleful of stock. Again, allow to be fully absorbed, stirring the risotto well and regularly before repeating with the next ladleful of stock. Continue the process until the rice is almost cooked.
5. To finish the risotto, remove the pan from the heat, ensuring the rice still has an al dente bite and a little liquid remains. Add in a knob of butter (about 15g), a generous tablespoon of mascarpone and a handful of grated parmesan (about 25g). Cover the risotto and leave for 2-3mins whilst you sauté the mushrooms.
6. Heat a frying pan with a little oil and, when hot, add the mixed wild mushrooms. Sauté over a high heat for 1 minute until just beginning to soften. Turn the heat down and add a little butter and some seasoning, continue cooking for a further 15 seconds.
7. Remove the lid from the risotto and stir in most of the sautéed mushrooms, some chopped tarragon and extra seasoning to taste. Finally adjust its consistency by adding extra stock or water as needed.
8. The finished risotto should be loose, creamy and have some flow to it. Spoon into a serving bowl and garnish with the remaining wild mushrooms.