Wild Mushroom Risotto with Parsley and Garlic topping with Crushed Walnuts

 

Serves 4 

Preparation: 10 mins

Cooking Time: 30 - 35 mins

 

 

The ingredients are quite extravagant, but you can really taste the exotic mix of wild mushrooms which impart an amazing flavour.

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I love the crunchy topping and this is an optional extra to enhance the dish.

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Ingredients

 

• 115g unsalted butter, plus extra for serving

• 2 large onions or 4 shallots, finely chopped

• 2-3 garlic cloves, crushed

• 225g risotto rice

• 2 glasses white wine

• 1½ litres chicken stock (You might not need all of this)

• 115g button mushrooms, thickly sliced

• 115g mixed wild mushrooms, thickly sliced

• 115g pink, yellow or grey oyster mushrooms, thickly sliced

• Sea Salt and freshly ground black pepper

• One bag of spinach (optional extra) washed and well drained.

• Optional extra - add some cherry tomatoes ten minutes before end of cooking time

 

For the topping:

 

• One cup of fresh or Panko breadcrumbs

• 2 cloves garlic, crushed

• Generous knob of salted butter

• Bunch of finely chopped parsley

• 12 walnuts, smashed into small pieces

• 55g shaved Parmesan cheese

• Sea salt

• Freshly ground black pepper

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Method

 

 

1. Take a large pan and melt the unsalted butter, add the onions or shallots and fry until softened but not browned. 
    

2. Now add minced garlic and the Arborio rice, mix until well coated, adding more butter if required.
    

3. Now add the wine, stir well and allow to bubble.
    

4. Add the sliced mushrooms and then gradually ladle in the chicken stock, one spoonful at a time.
    

5. Stir constantly to stop contents sticking to the bottom of the pan.  At this stage, if you prefer, you can put this into a 180C oven with lid on top for about 20 minutes.
    

6. Meantime, in a separate pan, melt the salted butter and add the Panko or fresh breadcrumbs adding the garlic, stirring well to take on a golden colour.   Turn off the heat and set aside.
    

7. Put the walnuts in a plastic bag and crush with a rolling pin or use an electric coffee bean blender, the nuts should still retain some texture and shape, then set aside.
    

8. Chop the parsley and set aside.
    

9. As soon as the rice is cooked, and there is a nice wet texture to the risotto (you may not need all the chicken stock), season, stir in the spinach, cover for five minutes or so until wilted and transfer to a serving dish.
    

10. Combine the walnuts, parsley with the garlic breadcrumbs and pile on to the top of the risotto and then complete with some shavings of Parmesan.