Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Total time: 60 min
Ingredients: 150 g Portobello (or cremini mushrooms); 150 g other mushrooms ((button, oyster, etc.)); 15 g porcini mushrooms (or dried morels); 21/2 -3 cups chicken stock (preferably homemade); 3 tablespoons unsalted butter; 50 g pancetta (or unsmoked bacon); 1 small onion (finely chopped); 1 cup risotto rice (see note above); 1/4 cup dry white wine; big pinch saffron threads; 1/2 teaspoon sea salt; freshly ground black pepper; 1/2 cup parmesan cheese (freshly grated , plus extra for serving)

www.loveandcook.co.uk

A creamy and delicious risotto full of mushroom flavour. Use vegetable stock if you want to keep it strictly vegetarian. Being a rich dish, a little goes a long

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