Part of the beauty of this dish lies in celebrating mushrooms in all their shapes and sizes, so when you prepare them, pay tribute to their natural shape by cutting the large ones differently and leaving the smaller ones whole.
Roasted wild mushroom and parsley risotto
- 100g butter
- 30ml (2 tbsp) avocado oil
- 4 garlic cloves, chopped
- 1 large onion, finely chopped
- 400g arborio rice
- 250ml (1 cup) dry white wine
- 1,5 litres chicken or vegetable
- stock, warmed
- 500g wild mushrooms, roasted (see cook’s tip)
- 50g Parmesan, freshly grated
- handful fresh flat-leaf parsley, chopped
- salt and freshly ground black pepper, to taste
Melt 80g of the butter in a pot with the oil. When it foams, add the garlic and cook for about a minute.
Add the onions and fry gently until soft and translucent, about 20 minutes.
Turn up the heat a little and add the rice, stirring to coat well. Pour in the wine and allow it to reduce, stirring continuously. Add the stock a ladle at a time, stirring gently and ensuring that all the stock is absorbed after each addition. Repeat until all the stock is used and the rice is al dente, about 30 minutes. The texture should be thick and oozy but still a little runny. Overcooking will turn the risotto into sticky porridge.
Stir in the mushrooms, remaining butter, Parmesan and parsley and season. Leave to infuse for 5 minutes before serving.
Combine dried or canned wild mushrooms (not pickled in vinegar) with fresh ones for texture. Porcini and shiitake mushrooms have the most flavour. Place fresh mushrooms in a roasting dish, drizzle with a little olive oil, toss and roast at 180ºC until golden, about 15 minutes.