White Wine Risotto with Field Mushrooms
(as made by Patrick and Stephane)
From New Food Fast by Donna Hay (Serves 4) (we made it for 14)

4 large field mushrooms
oil
cracked black pepper
4 cups vegetable stock
1.5 cups quality white wine
2 tbps oil
1 leek, chopped
2 cups arborio rice
3 tbps lemon juice
1/3 cup shredded basil
1/2 cup grated parmesan

To make risotto, place stock and wine in a saucepan over medium heat and allow to simmer rapidly. Place the oil in a separate saucepan over mediumn heat. Add the leek and rice and cook for 2 minutes. Add the stock mixture, a few cups at a time, stirring frequently until the stock has absorbed. Continue adding stock and stirring frequently until all the stock is used and rice is al dente and creamy. While risotto is cooking, brush mushrooms with oil and sprinkle with pepper. Place under a preheated hot grill and cook for 5 minutes until soft. To serve, stir the lemon juice, basil and parmesan through the risotto and place in serving bowls. Top with a mushroom and serve.

 

 

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Risotto with Mushrooms
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