Wild Mushroom Risotto

Serves 4 Prep time: 15 mins Cooking time: 20 mins


For the risotto
1 onion, diced
2tbsp olive oil
2 cloves garlic, crushed
300g Arborio risotto rice
500ml vegetable stock
250ml white wine
25g dried wild mushrooms
150g wild mushrooms, picked and washed
4 tbsp crème fraiche
4 tbsp basil pesto
4 tbsp parmesan cheese
4 tbsp mixed herbs


To make the risotto, add the white wine and dried mushrooms to the stock and bring to the boil. Reduce the heat to a simmer.

Warm the olive oil in a heavy bottomed pan and then fry the onion and garlic until soft.

Add the rice and fry for 1 minute then add just enough of the stock to cover the rice and stir well.

As the rice absorbs the stock, keep adding more stock and stirring well to prevent the rice sticking and burning.

Dry the wild mushrooms on kitchen towel.

Warm a non stick pan over a high heat and add a little olive oil, then season the pan with a little salt.

Fry the mushrooms over a high heat, tossing frequently to ensure even cooking.

To finish the risotto, add half the herbs, the crème fraiche, parmesan and pesto, stir well and heat through.

To serve, pile the risotto into deep bowls, top with the wild mushrooms and sprinkle with the remaining chopped herbs.

Garnish with a thin drizzle of a good quality, aged balsamic vinegar.