simon woodhouse
About Simon Woodhouse

Wild mushroom risotto

Ingredients (serves 4)
4 Shallots, finely diced
25g Salted butter
4 tbsp Wild mushrooms
250ml White wine
250g Arborio Risotto rice
1 tsp Thyme
750 ml Water,
200g Cheddar cheese, grated
125ml Double cream

1. Heat a large, open sauté pan and gently soften the shallots in the butter. Add the dried mushrooms, then the rice and fry gently until the rice becomes slightly translucent at its edges.

2. Pour in a good glass of white wine and let this reduce. Start adding water gradually, by the glassful, letting the rice absorb it as it continues to cook. Keep adding the water until the rice is nutty, or nearly cooked.

3. Finally, stir in the double cream, freshly picked thyme leaves and the grated cheese. Season well with freshly ground salt and pepper and serve.

Wild mushroom risotto