Wild Mushroom Risotto

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

½ - onion

4 tablespoons - olive oil

12 oz - risotto rice

- dry white wine

4 fl oz - chicken stock

14 oz - wild mushrooms

2 tablespoons - chopped fresh herbs

- truffle oil

1 oz - Parmesan cheese

Peel and slice the ½ onion. Heat half the oil in a heavy-based pan over a medium-low heat and lightly sweat the onion for about 5 minutes, but don't let it colour. Add the rice and a 'heavy-handed splash' of white wine. Pour in enough of the stock to just cover the rice and increase the heat. As the stock comes to a low boil, keep working the risotto. This allows it to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.
Rinse and roughly chop the mushrooms (not too small). Heat the remaining oil in a separate pan and add the mushrooms. Cook gently for 5-8 minutes (keep adding the stock and stirring the risotto in the meantime!). Chop some fresh herbs (thyme, rosemary, parsley or chives - but not basil) and add these to the mushrooms. Add some truffle oil (optional) but check the taste since it adds a more intense flavour to the risotto.
Stir the mushrooms into the risotto and serve with some grated or thinly sliced parmesan (and a sprig of fresh thyme if you have it). Eat hot.