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Part 4: Three Hungry Boys Wild Mushroom Risotto

Wild mushroom risotto

December is upon us and as our memories of a summer foraging start to fade there are a few wild ingredients that mother nature can still provide. The vibrant purple Wood Blewit and the unmistakeable sticky orange caps of the Velvet Shank are two superb wild fungi that can survive through the colder times, long after most of the other edible mushrooms have called it a day. For specifics on the safe foraging rules and ID features of these, plus other fantastic wild mushrooms, head for the Mushroom foraging section in our new book, Three Hungry Boys.

Below is a fantastic recipe to get the best from your free bounty, but a mixture of shop bought fungi (button, field, shitake or oyster) work just as well for this winter warmer.

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 150g/5½oz wild mushrooms, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 glass white wine (about 125ml/4fl oz)
  • 200g/7oz risotto rice per person
  • 1 litre/1¾ pints vegetable stock
  • knob of butter
  • 50g/2oz grated parmesan, plus extra shavings to serve

1)    Soften the onions in olive oil, then add the chopped fungi and garlic and gently fry.

2)    Add the white wine and risotto rice and keep stirring until the rice absorbs the liquid and flavours.

3)    Slowly add the veg stock a ladle or two at a time waiting for the rice to suck up the liquid before adding more. Keep stirring!

4)    If the stock is added slowly, the rice should take on a ‘creamy’ consistency and be full of flavour.

5)    Finish with the butter and parmesan and melt to create a lovely shiny glaze before serving piping hot.

6)    ENJOY!