This colourful risotto makes an excellent healthy dinner party main course if served with salad - and it's easy to make a vegan version, too
- 1 l/1 ¾ pints vegetable stock (you may need more)
- 10ml/2 tsp olive oil
- 1 onion, finely chopped
- 375g/12 oz arborio rice
- 150ml/5 fl oz dry white wine
- 15g/1/2 oz dried cep mushrooms
- 15g/1/2 oz butter (or vegan margarine, if making the vegan recipe)
- 225g/8oz mixed wild mushrooms, sliced
- 100g/4oz wild rice, cooked
- 50g/2oz Camargue red wild rice, cooked
- 50g/2oz vegetarian pecorino cheese (optional - omit for vegan recipe)
- Salt and freshly ground black pepper to taste
The liquid from soaking dried mushrooms is full of flavour. It is a good idea to strain it through fine muslin before adding it to a dish as there can be a gritty residue from the mushrooms.
- Bring the stock to the boil in a large saucepan and keep it simmering.
- Meanwhile, heat the oil in another large saucepan and fry the onion until soft and just starting to colour. Add the arborio rice and cook for 2 minutes, stirring all the time.
- Pour in the wine and cook for 5 minutes. Start to add the stock using a large ladle. Cook gently, stirring regularly and making sure all the stock has been absorbed before adding the next ladle full. This should take about 25-30 minutes .
- While the rice is cooking, cover the ceps with boiling water and soak for about 15-20 minutes. Drain, reserving the soaking liquid and chop. Heat the butter/vegan margarine in a frying pan and quickly cook the sliced wild mushrooms for about 5 minutes. Add all the mushrooms to the rice together with the two cooked wild rices and the reserved soaking liquid. Add a little more stock if necessary and heat through thoroughly.
- Remove from the heat and if using, stir in the pecorino cheese. Season to taste and serve immediately.
Top tip: The liquid from soaking dried mushrooms is full of flavour. It is a good idea to strain it through fine muslin before adding it to a dish as there can be a gritty residue from the mushrooms.www.vegsoc.org