Hearty, warming mushroom risotto, using chestnut mushrooms and a lot of parmesan this dish is everything you need on a classic British day.
200g of chestnut mushrooms
160g of Carnaroli risotto rice
A generous handful of grated parmesan
Half a medium onion
3 big knobs of butter
A small glass of white wine
800ml chicken stock
Juice of half a lemon
Finely dice your onions, as fine as you possibly can.
Chop mushrooms in half and cook on a high heat in a dry pan, when they start to smoke a little, add a bit of salt and toss them around a bit. They will continue to cook and the salt should draw some liquid about.
Toss some butter into the mushrooms, once the butter is melted and mixed through add your herbs, mix and remove from the heat. Once they've cooled you can chop then finer, depending on how big your mushrooms are. You can set a small amount aside to top if you'd like.
In a deep-sided pan, melt a knob of butter and add your onions, sweat down for 10 minutes on a medium heat.
Add your rice to the butter & onions and mix to coat. Cook for a couple of minutes and then turn the heat up to a medium-high.
Add white wine and cook down for a couple of minutes. Begin to add your stock, the stock should be hot and you want to add it a ladle at a time. With each ladle, you add, stir frequently until it's absorbed. Once it looks like it's all been absorbed add your next ladleful.
Continue this until about 90% of your stock has been added, or your rice is almost cooked.
Add your mushrooms and mix through, cook for a minute or two and when the rice is cooked add your parmesan.
Add the last of your butter and give it a good stir as it melts through.
Remove from the heat and add a lid, leave for a couple of minutes.
Remove the lid, add your lemon juice and stir through. If the rice looks a bit stodgy, add in a little of the leftover stock to loosen it.
Serve with the mushrooms you reserved earlier, a bit black pepper & a little more parmesan.