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Wild mushroom risotto

From Great Food Live
Simon Woodhouse prepares a simple vegetarian risotto with dried wild mushrooms, flavoured with white wine and cream

Wild mushroom risotto

Method

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.

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Prep: 10 min
Cook: 20 min

Ingredients
4 Shallots, finely diced
25g salted Butter
4 tbsp dried wild mushrooms
250ml White wine
250g Arborio rice
1 tsp Thyme
750ml water
200g Cheddar cheese, grated
125ml double cream