Wild Mushroom Risotto

• 250g mixed mushrooms (chestnuts, shitake and oyster are my fave!)
• 2 shallots
• 2 garlic cloves
• 2 tbsp fresh tarragon
• 350g arborio rice
• 175ml white wine
• 1L vegetable stock
• 1 tbsp rice wine or white wine vinegar
• 30g butter
• 100g parmesan cheese

Start by frying your mushrooms in a pan with a splash of oil and a knob of butter. Don’t overcrowd the pan (you may want to do it in batches to avoid overcrowding) and cook until beautifully coloured.

Remove the mushrooms from the pan and set them aside. Using the same pan, soften your shallots with a pinch of salt on medium-low heat for 10 minutes until translucent. Add your garlic and tarragon for 2 minutes and then turn the heat up and add your rice. After 1 minute, pour in a generous glass of white wine and keep stirring.

Once the wine has largely evaporated, turn the heat down and start to add your vegetable stock, a ladle at a time, stirring continuously to encourage the starch into a thick creamy risotto. This is the time-consuming bit, but if you do take your time you’ll have an unctuous risotto by the end of it.

Once all your stock has been used up, have a taste and check the rice is soft but with a little bit of bite. If you need to cook it longer, simply add splashes of boiling water to keep it moist.

Add back the mushrooms and your rice wine vinegar to warm through, then remove from the heat and add a knob of butter and your parmesan. Don’t forget to season.

Toast some breadcrumbs in the Bosch Sky Toaster and crumble over the top of your serving with a fresh grating of parmesan for added texture and bite!

This recipe was created as part of a paid-for advertorial with Bosch.