Risotto Milanese with wild mushrooms

servings6
60 minutes

Ingredients

Mushroom risotto

  • 225g of mixed seasonal wild mushrooms
  • 4 shallots, peeled and finely chopped
  • 75g of butter
  • 600ml of vegetable stock
  • 200g of Arborio risotto rice
  • 1 tsp saffron, infused in 1 tbsp boiling water
  • 100g of Parmesan, freshly grated
  • 3 tbsp of parsley, finely chopped
  • oil
  • salt
  • pepper

Method

1
In a heavy bottomed pan fry the shallots in the butter until soft, but not browned. With the pan still on the heat, add the rice, stirring constantly, until the grains are well coated in butter, add the saffron
  • 4 shallots
  • 75g of butter
  • 200g of Arborio risotto rice
  • 1 tsp saffron, infused in 1 tbsp boiling water
2
Add the vegetable stock a little at a time with a ladle, stirring with a wooden spoon until all the liquid is absorbed
  • salt
  • pepper
  • 600ml of vegetable stock
3
While the rice is cooking, heat a little oil in a frying pan and lightly sauté the wild mushrooms, season and set aside
  • 225g of mixed seasonal wild mushrooms
  • salt
  • pepper
  • oil
4
The rice should be cooked and slightly sloppy in texture. If it is too thick add a little more stock
5
Finally, stir in the grated Parmesan and chopped parsley, spoon into individual serving dishes and top with the sautéed wild mushrooms
  • 100g of Parmesan
  • 3 tbsp of parsley