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.....

1. Take a large pan and melt the unsaltedbutter, add the onions or shallots and fry until softened but not browned. 
   
   
2. Now add minced garlic and the Arborio rice, mix until well coated, adding more butter if required.
   
   
3. Now add the wine, stir well and allow to bubble.
   
   
4. Add the sliced mushrooms and then gradually ladle in the chicken stock, one spoonful at a time.
   
   
5. Stir constantly to stop contents sticking to the bottom of the pan.
   
   
6. Meantime, in a separate pan, melt the salted butter and add the sliced chestnut mushrooms together with the garlic, cover and allow to cook through and take on a golden colour, but remove the lid before too much liquid accumulates.
   
   
7. Put the walnuts in a plastic bag and crush with a rolling pin or use an electric coffee bean blender, the nuts should still retain some texture and shape, then set aside.
   
   
8. Chop the parsley and set aside.
   
   
9. As soon as the rice is cooked, and there is a nice wet texture to the risotto (you may not need all the chicken stock), season and transfer to a serving dish, which already should have the contents of the spinach spread out and which will start to wilt with the heat of the risotto.
   
   
10. Combine the walnuts, parsley with the chestnut mushrooms and pile on to the top of the risotto and then complete with some shavings of Parmesan.