I think that risotto is one of the best recipes for really bringing out the flavours of good ingredients, and perhaps never more so than with good fresh wild mushrooms. I have done this out of season with dried mushrooms, but this worked really well with a large variety punnet that I got from the market. I will have to do some research and learn all of the names, rather than, ‘The Big One’, ‘The Red Ones’, etc!
300g good quality Arborio risotto rice
200g fresh wild mushrooms, roughly chopped
1 red onion, peeled and finely diced
4 tbs olive oil
50g vegetarian hard cheese, finely grated
800ml hot vegetable stock from bouillon
1 large red pepper, deseeded and diced
100g fresh or frozen garden peas
Small handful of fresh parsley, chopped
50g whole green olives to garnish
1. Heat the oil in a large frying pan and gently sauté the onion and pepper until soft.
2. Add the mushrooms and gently fry for a further 5 minutes.
3. Add the rice and stir to coat all of the grains before gradually adding the hot stock, a little at a time, whilst stirring continuously.
4. Add the peas, stir and cover for approximately 20 minutes, until the rice is soft and all the liquid is absorbed.
5. Add the grated hard cheese, parsley and seasoning and stir in.
6. Sprinkle the olives over and serve with toast and a green salad.