Special Occasions Recipes - Risotto with Wild Mushrooms and Sage Recipe

  
 

Special Occasions Recipes - Risotto with Wild Mushrooms and Sage Recipe

Ingredients

Serves 4

  • 1 liter/1 3/4 pints Vegetable Stock

  • 125 g/4 oz butter

  • 1 tablespoon olive oil

  • 1 garlic clove, chopped

  • 1 onion, finely diced

  • 250 g/8 oz wild mushrooms (morel, porcini, chanterelle

  • or field mushrooms), halved or quartered

  • 300 g/10 oz arborio or carnaroli rice

  • 75 ml/3 fl oz dry white wine

  • 1 tablespoon chopped sage

  • salt and pepper

  • 125 g/4 oz Parmesan cheese, grated, to serve

Method:

  1. Pour the stock into a saucepan and simmer gently. Heat half the butter with the oil in a heavy-based saucepan, add the garlic and onion and sauté gently for 3 minutes without browning.

  2. Add the mushrooms to the onions and continue to cook for 2 minutes. Add the rice and mix well so that the grains are coated in the oil and butter.

  3. Add just enough stock to cover the rice, stir well and simmer gently, stirring as frequently as possible throughout cooking.

  4. As the liquid evaporates, continue adding stock and stirring well. Repeat until all the stock has been absorbed.

  5. Finally add the white wine, the remaining butter, the sage and salt and pepper to the rice and stir well. Serve with the Parmesan in a separate bowl.