Wild Mushroom and Pea Risotto

Difficulty: Medium
4 people. Just. For boys, serve with an entre.


  • 50g dried porcini or shitake mushrooms
  • 300g assorted fresh mushrooms (porcini, shitake, pine, swiss brown, etc)
  • 2 tbsp olive oil
  • 2 tbsp butter, used organic for great flavour
  • 2 cloves garlic, finely sliced
  • sea salt & pepper
  • 1 spanish onion, finely chopped
  • 300g arborio rice, unwashed
  • 200ml dry white wine, cleanskin
  • 750ml vegetable stock, heated
  • 1 cup or 100g frozen peas
  • 2 tbsp parsley, finely chopped
  • 2 tbsp parmesan, grated

(to try, add chorizo or chicken)

Soak the dried mushrooms in 300ml hot water for two hours. strain, keeping the mushrooms and water (which we will add soon).

Wash the fresh mushrooms and slice into large and small pieces.

Heat one tbsp olive oil and butter in a large pan. Add the fresh and dried mushrooms along with the garlic, toss until well softened. Add in the mushroom water and a fair helping of salt and pepper. Simmer this for around 10 minutes until tender then set aside. If adding chorizo or chicken do so now.

In a large pot heat one tbsp olive oil and butter and cook the onion until soft, around 10 minutes. Aadd the rice and toss vigorously for a few minutes.

Add the wine and allow absorbtion by the rice. Turn the heat to low and begin adding stock in small portions while stirring gently. As the stock is absorbed continue to add stock and stir.

Taste the rice to ensure it is soft, not hard on the inside. At this point add the mushrooms and the stock that you had set aside earlier. Also add the peas, parsley, parmesan and a futher 1 tbsp of butter.

Serve this on warm dinner plates, these can be placed in the oven at 100*c for 10 minutes prior to serving to ensure they are warm and keep the risotto warm for your guests.


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