Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Wild Garlic and Mushroom Risotto
I thought my favourite mushroom risotto couldn’t get any better. I’ve tweaked the recipe so many times over the years, but with the addition of my new best friend, Wild Garlic, this was the best ever.
Serves: 4
Prep: 5 minutes
Cooking: 30 minutes
Total: 35 minutes
Difficulty: easy
INGREDIENTS
INGREDIENTS for 4
2 onions finely chopped
2 garlic cloves crushed
Two handfuls wild garlic
30g dried Porcini mushrooms soaked in 100ml boiling water
500g mixed wild mushrooms
300g Arborio risotto rice
150ml white wine
1.4l hot stock
40g grated Parmesan or Pecorino
15g butter
Juice of half a lemon
Fresh thyme
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Chop the stalks off the wild garlic leaves. Chop the stalks and set the leaves aside.
Colour the onion in a pan with some oil for 10 minutes before adding the garlic and chestnut mushrooms. Stir for a minute then add the Arborio rice and the wild garlic stalks.
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After 1 minute add the wine and let is bubble.
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Using a fork remove the soaked porcini from their stock. Roughly chop them. Add the liquid to the pan together with the chopped porcini.
Add the stock one ladleful at a time until the rice is cooked (about 25-30 minutes). The texture should be creamy.
Sauté the mushrooms in a hot pan with the butter and the fresh thyme for 5 minutes. Roughly chop the wild garlic and add these too.
Stir through the sautéed mushrooms and most of the Parmesan or Pecorino into the risotto. Squeeze in the lemon, season and serve with extra grated cheese. And if you have wild garlic flowers (they’re edible!) those too.
