Zoë Bowyer

Wild Mushroom Risotto

Serves 2

Based on Mushroom Risotto from How to Eat by Nigella Lawson

30g Butter
1 tbsp olive oil
1/2 onion, finely chopped
1/2 jar dried wild mushrooms (about 15-20g), rehydrated in hot water for about 20 mins
180g arborio risotto rice
60ml white wine or marsala (optional)
750ml hot stock, including mushroom soaking liquid
3 tbsp parmesan

Cook the onion in half the butter and all the oil for a few minutes. Add the drained and chopped mushrooms and stir for another minute. Stir in the rice. Add the alcohol and cook until the wine has reduced by half, then pour in a ladleful of stock.

Let the risotto simmer gently, adding another ladleful or two each time the liquid is absorbed into the rice. Continue to add stock in this manner for about 20 minutes or until the rice is cooked (when the rice is tender but retains some bite). Add the remaining butter and the parmesan.