Wild mushroom risotto (gf)

You can use any mix of dried wild fungi but our favourites are ceps, cauliflower fungus and bay boletes. Serves 2
  • 1  leek or small onion (finely chopped)
  • 2 tablespoons olive oil
  • 1 clove of garlic (crushed)
  • 125g chestnut mushrooms or fresh wild fungi (cleaned and chopped)
  • 25g dried mixed wild mushrooms (dried mushrooms have a more intense flavour)
  • 150g arborio rice
  • 1 litre vegetable or chicken stock
  • 1 teaspoon dried thyme
  • 25g grated parmesan or pecorino
  • salt and pepper to taste
1. Put the dried mushrooms into a bowl and cover with recently boiled water to help  them rehydrate - leave for around 20 mins before you add to the frying pam.
2. Pour the oil into a very large frying pan and bring to a medium heat. Then add the chopped leeks or onions.  Cook on a medium heat with the lid on until the leeks/onions are soft and translucent.
3. Add the crushed garlic and fresh mushrooms to the pan, cook on a medium heat with the lid on for around 5 minutes.
4. Add the rice and stir covering each grain with oil.
5. Add the dried thyme and rehydrated wild mushrooms plus most of the water in which they were  soaking - leave the last bit as this can sometimes be gritty. Stir well.
6. Add the stock a little at the time stirring as the rice absorbs the liquid, carry on doing this until all the stock is added and the rice is soft (not too soft, just soft). The risotto should be still fairly wet, not dry.
7. Add half the parmesan or pecorino and stir well. Season to taste.

8. Serve in warmed bowls with the extra cheese sprinkled on the top.