Wild Mushroom Risotto with Parsley and Garlic with Crushed Walnuts
Wild Mushroom Risotto with Parsley and Garlic topping with Crushed Walnuts
Serves 4
Preparation: 10 mins
Cooking Time: 30 - 35 mins
The ingredients are quite extravagant, but you can really taste the exotic mix of wild mushrooms which impart an amazing flavour.
There are some exciting ideas for topping and to make this a little healthier, you can serve this risotto
on to a bed of spinach.
Ingredients
115g unsalted butter, plus extra for serving
2 large onions or 4 shallots, finely chopped
2-3 garlic cloves, crushed
225g risotto rice
2 glasses white wine
1½ litres chicken stock (You might not need all of this)
115g button mushrooms, thickly sliced
115g mixed wild mushrooms, thickly sliced
115g pink, yellow or grey oyster mushrooms, thickly sliced
Sea Salt and freshly ground black pepper
One bag of spinach (optional extra) washed and well drained.
Optional extra - add some cherry tomatoes ten minutes before end of cooking time
For the topping:
One punnet of chestnut mushrooms, finely sliced
2 cloves garlic, crushed
Generous knob of salted butter
Bunch of finely chopped parsley
12 walnuts, smashed into small pieces
55g shaved Parmesan cheese
Sea salt
Freshly ground black pepper
AND THIS IS WHAT YOU DO.....