Wild Mushroom Risotto

By Michelin Star Chef
Daniel Galmiche

For 2 people
25 Mins
Allergens: Milk, Sulphites
(vegan variation contains no milk)

Utensils & Essentials

Knife, chopping board, frying pan, large saucepan, large spoon or ladle, sea salt & freshly ground black pepper
Milk, Sulphites. Vegan variation contains no milk or dairy

  • 150g fresh wild mushrooms
  • 90g butter (or vegan butter)
  • 1 yellow onion, very finely chopped
  • 90 ml dry white wine
  • 300g arborio risotto rice
  • 1 tbsp creme fraiche (or vegan cream)
  • 1½ tbsp chopped parsley
  • 60g parmesan cheese, to serve (or vegan cheese)
  • vegetable stock (1 Litre )

How to make

Wild Mushroom Risotto
Heat half the butter in a frying pan over a medium heat, add half the chopped onion and the mushrooms, and saute for 2 minutes until golden. Add a few tablespoons of the wine. Season with salt and pepper to taste, and set aside.
Now for the risotto: add the stock and 1 L water to a saucepan and bring to the boil, then reduce the heat to low and keep it at a simmer.
Melt the remaining butter in a large, heavy-based saucepan over a low heat and add the remaining onion. Cook for 2-3 minutes or until softened but not browned, then add the rice and stir. Add the remaining wine and let it evaporate to remove the acidity.
Add one ladleful of the stock and stir continuously until it is absorbed. Repeat until the rice is cooked – this will take 16 – 18 minutes. The grains should be plump but still firm and not too wet – though feel free to cook them a little longer if you prefer a thicker texture.
At the last minute, add the crème fraîche (or vegan cream) and finish by folding in the cooked mushrooms and onion, along with chopped chives, seasoning with salt and pepper.
Serve immediately, with a hunk of parmesan cheese or vegan cheddar to grate on on top. Light and luscious!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.