It’s been a while since we have shared a recipe from the lovely Anna of Anna’s Family Kitchen, but with the scent of Wild Garlic catching the air on our walks each day, this tasty risotto sounded too good to ignore …
Mushroom & Wild Garlic Risotto
Anna says “I thought my favourite mushroom risotto couldn’t get any better. I’ve tweaked the recipe so many times over the years, but with the addition of my new best friend, Wild Garlic, this was the best ever…”
INGREDIENTS for 4
2 onions finely chopped
2 garlic cloves crushed
Two handfuls wild garlic
30g dried Porcini mushrooms soaked in 100ml boiling water
500g mixed wild mushrooms
300g Arborio risotto rice
150ml white wine
1.4l hot stock
40g grated Parmesan or Pecorino
Juice of half a lemon
Chop the stalks off the wild garlic leaves. Chop the stalks and set the leaves aside.
Colour the onion in a pan with some oil for 10 minutes before adding the garlic and chestnut mushrooms. Stir for a minute then add the Arborio rice and the wild garlic stalks.
After 1 minute add the wine and let is bubble.
Using a fork remove the soaked porcini from their stock. Roughly chop them. Add the liquid to the pan together with the chopped porcini.
Add the stock one ladleful at a time until the rice is cooked (about 25-30 minutes). The texture should be creamy.
Sauté the mushrooms in a hot pan with the butter and the fresh thyme for 5 minutes.
Stir through the sautéed mushrooms and most of the Parmesan or Pecorino into the risotto. Squeeze in the lemon, season and serve with extra grated cheese. And if you have wild garlic flowers (they’re edible!) those too.
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