Wild Mushroom and Nettle Risotto
Implements
Chopping Board
Chopping Knife
Saucepan
Meal Type
Ingredients
- 150g wild mushroom (sliced)
- 100g nettles
- 250g Arborio rice
- 2 litre mushroom stock
- 1 litre water
- 3 shallots (chopped)
- 2 cloves garlic (chopped)
- 50ml olive oil
- 100g mascarpone
- 50g parmesan (grated)
- 25g flat leaf parsley
- Salt + pepper
Method
- Salt and boil the water add the nettles and blanch to remove the stingers, once blanched dry remove the stalks and chop the leaves
- Heat a pot to a medium heat, add the shallots and garlic and sweat until softened and sweet
- Add the Arborio rice and crack ( stirring in a dry heat to open the husk on the rice) before adding any liquid
- Gradually add the mushroom stock a little at a time and cook continually adding more as its needed
- Once the rice starts to soften add the chopped nettles
- Once the rice has softened to al dente level with just a little bite finish it with the mascarpone parmesan and parsley
- the goats cheese over the top and sprinkle with roasted hazelnuts
