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