Name: Wild Mushroom Risotto
Yield: Serves 4–6
Ingredients: 300 g/10 oz wild porcini (or a mixture of chanterelle, porcini and chestnut mushrooms), quartered or halved depending on size; 50 g dried porcini (ceps), soaked in boiling water for 20 minutes; a handful of fresh sage leaves, fresh rosemary or wild herbs, finely chopped; salt and freshly ground black pepper; a knob of butter; 350 g/12 oz risotto rice (carnarole, vialnone nano or arbrorio), rinsed and drained; 110 g/4 oz Parmesan cheese, finely grated; 600 ml/1 pint red wine; wild thyme for garnishing; 1 onion, finely chopped; 2 tablespoons olive oil; 4–6 garlic cloves, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

I rarely watch TV and even more rarely watch cookery programmes, but there were two chefs I did enjoy watching when I got the chance as they lived and breathed the food they cooked – Antonio Carluccio and Keith Floyd. Sadly, neither of them of are still with us but Keith is often in my he