Wild mushroom risotto

The perfect weather conditions this year mean that we are now benefitting from a bumper crop of mushrooms. Are you a fungi fan? Phil Vickery joins us in the kitchen to whip up a delicious mushroom risotto, and share some top tips on shopping smart to make the most of mushroom season.

Serves: 6-8Prep time: 15 minutesCooking time: 15-20 minutes

Ingredients 25g dried Porcini mushrooms750ml mushroom/vegetable stock/boiling water10g vegetable stock cube (optional)2 tbsp olive oil1 small onion, peeled and very finely chopped250g Arborio rice1 small glass white wine50g freshly grated Parmesan cheese, very finely gratedSaltPepper75g unsalted butter50ml extra virgin olive oil350-500g fresh wild/farmed mushrooms (Cep if possible), sliced lengthways and fairly thick4 tbsp chopped flat leaf parsleyA few shavings of Parmesan cheese to serve

Method1. Place the dried mushrooms into a bowl or jug, then add the boiling water, leave for 15 minutes2. Lift out the soaked mushroom pieces, chop roughly and reserve3. Next strain the stock through a very fine sieve to remove any grit. Keep warm.4. Place the oil into a pan and heat, then add the onion and cook for 5 mins to soften slightly5. Add the rice and coat well, then add the wine and mushrooms and cook until the moisture has evaporated or absorbed into the rice. This will take 12-15 minutes on a medium heat.6. Gradually add the boiling veg stock/water stirring all the time, until the rice is just cooked and nice and thick. Add a little stock cube if you want to intensify the flavour. You may not need all the stock.7. Remove from the stove, add the cheese, salt and pepper, mix well.8. Heat half the unsalted butter and olive oil9. Add half the mushrooms, and sauté very quickly for a minute or two maximum. Season well with salt and pepper.10. Spoon onto a plate add the rest of the oil and butter and sauté the other half of the mushrooms, season well again11. Add the first lot of mushrooms and parsley and bring together12. Spoon the sauté mushrooms into small bowls and top with the risotto13. Grate over some long shards of Parmesan cheese and serve

Get the recipe for Phil Vickery's wild mushroom arancini

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