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Risotto Of Wild & Field Mushrooms



  • 1.

    Heat 4 tbsp olive oil in a heavy-based pan on high heat and saute mushrooms, one variety at a time.

  • 2.

    Remove from heat, reserve liquid and mushrooms separately.

  • 3.

    Heat ½ tbsp olive oil and saute shallots.

  • 4.

    Reserve liquid separately.

  • 5.

    Heat 2 tbsp olive oil in heavy-based pot on high heat and sweat onion, carrot and leek until soft (3 to 5 mins).

  • 6.

    Add Arborio rice and cook until translucent (1 min).

  • 7.

    Add white wine and reduce stirring constantly.

  • 8.

    Add chicken stock until rice is just covered and simmer for 15 mins.

  • 9.

    Add butter slowly as well as garlic, parmesan and reserved juice from mushrooms and shallots.

  • 10.

    Divide between six bowls when all ingredients are well amalgamated and desired consistency is reached.

  • 11.

    Mix mushrooms and shallots together and warm through in oven, or lightly saute and serve over rice.

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Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Risotto Of Wild & Field Mushrooms.


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Posted by Philippa WightmanReport
Clever! I love mushroom risotto but sometimes the 'greyness' can be a little off putting and visually unpleasing (most other recipes incorporate the mushrooms with the rice). Great take on one of my favourite dishes, thanks David!
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