ByRuby’s Easy Wild Mushroom Risotto
www.greatbritishfoodawards.com
Preheat the oven to 200°C/Fan 180°C/ Gas 6. Line a baking tray with nonstick baking paper. Spread the chestnut mushrooms out on the lined baking tray, season...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Saute pan
- Ladle
- Wooden spoon
- Pitcher
- Airtight container
- Freezer
- Microwave
- Aluminum foil
Ingredients
- 500g chestnut mushrooms, quartered
- Olive oil
- 25g dried wild mushrooms
- 400ml water
- Salt
- pepper
- 400ml vegetable stock
- 125g unsalted butter
- 1 large onion, finely chopped
- ½ tbsp finely chopped sage
- 3 thyme sprigs, leaves picked and finely chopped
- 400g risotto rice, such as Arborio
- 150ml white wine
- 100g Parmesan cheese, finely grated, plus extra shavings to garnish
- Handful of flat leaf parsley, leaves picked and chopped
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