Wild Mushroom Risotto

Made with arborio rice and a selection of dried and fresh mushrooms. We partly followed Jamie Oliver's recipe for this dish. But it did take more than half an hour to get the consistency that we prefer.

We bought a packet of dried mushrooms – porcini, oyster and shitake, which we blitzed together with some onions to form a paste.

We fried the paste in butter before adding Arborio rice and stirring until it was all coated. We then added warm chicken stock slowly, ensuring to stir it lots.

We also added some white wine and lemon juice before adding some fresh mushrooms – chestnut and Buna-shimeji, Finally we seasoned the risotto, added some parmesan and thyme before serving.