Most types of edible mushrooms are suitable for this recipe. I prefer to use a selection of wild mushrooms including Ceps, Chanterelles and Oyster for this recipe but it works just as well with brown chestnut mushrooms.
Ingredients
Box Cutter
300 grams of mixed mushrooms 250 grams of Italian brown risotto rice 2 cloves of garlic 10 tablespoons of chopped flat parsley leaves 2 tablespoons of extra virgin olive oil 1 teaspoon of sea salt more sea salt to season freshly ground black pepper 300 millilitres of vegetable stock
Method
Start by preparing the brown risotto rice. Rinse the rice under a cold running tap and put into your saucepan with enough fresh cold water that the rice is covered by about 1 inch. Put the saucepan on a high heat and bring to the boil. Add 1 teaspoon of salt to the water and continue to boil for 5 minutes. Remove the pan from the heat and strain off the rice.
Prepare the mushrooms by giving them a quick wipe over with a slightly damp cloth to remove and dirt or soil. Chop them up into bite sized pieces.
Take a frying pan and add the extra virgin olive oil. Heat over a medium heat and then add the mushrooms and crush in the garlic, or finely chopped. Stir fry the mushrooms and garlic for 2 minutes and then add in the drained rice. Continue to stir fry for another 5 minutes before starting to add the vegetable stock. Add the stock a cupful at a time and continue to stir. All of the stock should be absorbed in about 10 minutes.
When all of the stock has been absorbed, add the chopped parsley leaves and stir through. Season your risotto to taste with sea salt and freshly ground pepper and serve immediately.
Enjoy!
