Wild Mushroom Risotto
|Olive oil||1 Tablespoon|
|Shallot||1⁄2 , finely chopped|
|Garlic||1 Clove (5 gm), grated|
|Carnaroli rice/Arborio rice||4 Ounce|
|Mushrooms||1⁄4 Cup (4 tbs) (1 Handful, Preferably Wild)|
|White wine||75 Milliliter (1/2 Glass)|
|Vegetable stock/Chicken stock||1 Pint (600 Milliliter)|
|Blue cheese||2 Ounce, crumbled (50 Gram Barkham / Gorgonzola)|
|Butter||2 Ounce, cut into cubes (50 Gram)|
|Grated parmesan||1⁄4 Cup (4 tbs) (1 Handful)|
1. Heat the oil in a pan, add the shallot and garlic, then cook until soft, about 3 mins. Add rice, thyme and mushrooms and stir to coat. Turn up the heat, pour in the wine, then the stock, bit by bit, stirring each time, allowing the liquid to disappear each time. Stir continuously.
2. When the rice is al dente, stir in the blue cheese and butter. Season to taste, scatter over the Parmesan and serve.