Wild Mushroom Risotto

Preparation time: 5 minutes

Cooking time: 25 minutes

Overall cooking time: 30 minutes

Makes: 6 Portions


0.5 litre of vegetable stock
Maldon sea salt and black pepper
62g butter
1/2 white onion finely chopped
1 garlic clove peeled and chopped
150gms Arborio rice
75ml white wine
1/2 lemon juice and zest
50gm parmesan freshly grated
2 tablespoons of mascarpone
75g of dried wild mushrooms (soaked)
1 bunch of asparagus, trimmed, shaved and bar grilled
Parmesan shavings and truffle oil for garnish
Fresh wild mushrooms for garnish


Melt half of the butter in a saucepan
Gently fry the onion until soft
Add the garlic and stir to combine
Then add the rice stir until coated and add the white wine
Allow it to bubble and reduce
Then add the stock ladle by ladle over a gentle heat
Stir constantly allowing each ladleful to be absorbed before adding the next
When the rice is al dente, after about 20 minutes stir in the lemon juice, zest, parmesan, mascarpone and the soaked mushrooms.
Sauté mushrooms and garnish with parmesan shavings, asparagus and truffle oil.