Wild mushroom risotto

Serves: 4

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 15 gram(s) (½oz) dried wild mushrooms
• 2 tablespoon(s) olive oil
• 1 small leek, finely sliced
• 1  garlic clove, crushed
• 400 gram(s) risotto rice
• 150 ml Noilly Prat vermouth or dry white wine
• 1.6 liter(s) (2¾ pints) hot vegetable stock
• For the garnish
• 125 gram(s) fresh mushrooms, such as crimini and portabellini
• ½tbsp each freshly chopped sage and curly parsley
• 75 gram(s) taleggio or gruyère (vegetarian), cubed
• Extra virgin olive oil for drizzling

Method

1. Put dried mushrooms into a bowl. Add 250ml (9fl oz) boiling water and soak for 20min. Strain mushrooms, reserving 150ml (5fl oz) of the soaking liquor, then roughly chop.
2. Heat half the oil in a large pan and gently fry the leek for 10min until softened. Add the garlic and fry for 1min. Add rice and cook for 1min, stirring well.
3. Pour in the Noilly Prat or wine and simmer until evaporated. Then add the mushroom liquor and cook until absorbed. Add the dried mushrooms, then add a ladleful of stock and simmer until the liquid has been absorbed. Continue adding the stock, ladleful by ladleful, stirring continuously until the risotto is cooked - 15-20min.
4. For the garnish, roughly chop the fresh mushrooms, keeping any smaller ones whole. Heat the remaining oil in a small pan and briskly fry the mushrooms until golden and cooked through. Stir three-quarters of the herbs into the risotto, check the seasoning, then divide among four shallow bowls. Garnish with the mushrooms, cheese and remaining herbs. Drizzle with extra virgin olive oil.

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