Wild Mushroom Risotto

Cook time 45 minutes
Servings 4

Ingredients

1.5 litres of chicken stock
¼ cup olive oil + extra ¼ cup for frying mushrooms
1 onion, finely diced
2 rashes bacon, diced
1 clove garlic, finely chopped
400g risotto rice
150ml white wine
800g of mixed mushrooms (I like to use button, enoki, Swiss brown, oyster and chestnut)
50g dried porcini mushroom (rehydrated in ¾ cup warm water, then drain)
3 sprigs of thyme, finely chopped
½ cup of roughly chopped parsley
¾ cup of finely grated parmesan
25g butter
Juice and zest of ½ a lemon
Salt and pepper

Wild Mushroom Risotto

Method

Heat stock in a pot on a gently simmer; add the liquid from the drained porcini mushrooms.

In a large pan, on high heat add olive oil and then mushrooms, herbs and lemon juice and zest.  Sauté until well coloured. Remove from the pan and keep in a warm area.

For the risotto: In another large pan, heat oil and gently sweat onion, bacon and garlic. Add the rice and coat well with the onion mixture, cooking for about 2 minutes. At this stage add the white wine and reduce until all absorbed, agitating the pan occasionally so if does stick. Now ladle by ladle add the stock. Turn the heat down to a simmer. Allow the rise to absorb the stock before you ladle in the next bit. This should take at least 25 minutes. Season well. The rice should be soft but have a slight bite to eat. Now add the butter, parmesan and the mushrooms. Fold in gently and serve immediately.