ByRuby’s Easy Wild Mushroom Risotto | Great British Food Awards

Ingredients

• 500g chestnut mushrooms, quartered
• Olive oil
• 25g dried wild mushrooms
• 400ml water
• Salt and pepper
• For the risotto base:
• 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