So you’ve been out and found a whole load of wild mushrooms, firstly you need to make sure they’re edible – have a quick intro guide here or you can look at our entire mushroom guide list here. If you’re still not sure why not join us on a guided foraging walk so we can help you?
This risotto recipe is full flavoured, creamy and delicious. The best thing about this recipe is that you can add whatever wild mushrooms you find to flavour it. Wild mushrooms will add the most amazing, deep and flavoursome sauce to this recipe. This dish will reflect the place you forage from and ingredients you can pick easily. Think chopped Chanterelle, Ceps/porcini, a sprig of mugwort or yarrow and whatever wild greens you can find.
Ingredients: to serve 6
For the rice
- 500g risotto rice
- 2 ltr Veg Stock
- 2 white onions, skinned and sliced
- 3 chunky cloves garlic, peeled and finely chopped or pickled wild garlic
- 50g parmesan cheese, grated (remove if vegetarian)
- 400g wild mushrooms – here’s a list of our favourite edible wild mushrooms
- Other wild ingredients – hogweed shoots, nettle, sea aster, willow herb etc
- Heat a little oil in a deep pan and cook the onion until soft and browning. Increase the heat and add the mushrooms and cook for 5 minutes on high heat.
- Add the rice and garlic allow it to absorb any juice from the pan – 1 minute
- Add the veg stock slowly, about 50-100ml at a time, allow most of the juice to be absorbed by the rice before adding more. It should take about 20 minutes in total.
- Enjoy with a little grated parmesan.