Page 17 - The Cochrane's Christmas Banquet

Wild Mushroom Risotto

Make the wild mushroom risotto

Preparation time approx. 40 minutes

Ingredients required: Equipment required:

• 400g wild mushroom • 180g Canaroli rice • 2 medium sized saucepans
selection
• Sharp knife
• 1 litre chicken stock
• Wooden spoon
• 1 large shallot
• Bowl/storage container
• 3 cloves garlic

Pantry Ingredients required:

• 1 tbsp olive oil

• 175ml white wine
(optional)

1. Divide the wild mushroom selection in half. Place one half back in the
fridge and then roughly chop the other half. Keep your chesnut
mushrooms to one side, you’ll need these when it comes to serving your
dish.

2. Place the litre of stock into a saucepan and add the chopped
mushrooms. Over a medium-high heat bring the stock up to a simmer.
As soon as it hits a simmer reduce the heat to its lowest setting.

3. Finely chop the shallot and garlic and gently fry in a medium (heavy
bottomed) saucepan with a tablespoon of olive oil on a medium heat.
Sweat them until the shallots are translucent.

4. Add the rice to the shallots and cook for 1 minute stirring frequently to
seal the rice. Next add in 50ml of the stock and mushroom mixture, and
the white wine (optional) and stir well. Continue to stir every 90 seconds
or so, making sure the rice does not stick.

5. Allow the stock to be absorbed by the rice, once it has nearly all been
absorbed add another ladle of stock and mushroom mix, once added stir
well. Repeat this process until you have used 80% of the stock, this
should take approximately 20 minutes.

6. Taste after approximately 20 minutes, ensuring to check the texture of
the rice. The rice should be fully cooked but still slightly firm to the bite, if
so, remove it from the heat and place straight into a bowl. Keep the
remaining stock and mushroom mix in another container, you’ll need this
to finish the dish later.

7. Store in the fridge until serving.