Wild Mushroom Risotto
A proper treat when you've had a good mushroom forage. Just make sure you know exactly what you're picking — if in doubt, leave it out.
Ingredients
• 300g mixed wild mushrooms (only use varieties you can 100% identify as safe)
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 300g arborio rice
• 150ml dry white wine (optional)
• 1 litre hot vegetable stock
• 2 tbsp nutritional yeast
• 1 tbsp vegan butter
• Fresh thyme leaves
• Salt and pepper to taste
Method
1. Clean the mushrooms carefully using a brush or damp cloth (don't soak them).
2. Heat 1 tbsp oil in a large pan and fry the mushrooms until golden. Set aside.
3. In the same pan, heat the remaining oil and gently fry the onion until soft.
4. Add garlic and rice, stirring to coat the grains in oil for about 2 minutes.
5. Pour in the wine if using and simmer until mostly evaporated.
6. Add hot stock a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. When the rice is creamy but still has a slight bite (about 20-25 minutes), stir in the mushrooms, nutritional yeast, and vegan butter.
8. Season with salt, pepper and fresh thyme.
9. Rest for 2 minutes before serving.
