Risotto Milanese with wild mushrooms

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In this mushroom recipe, Galton Blackiston produces a delicious mushroom risotto that would make a delicious meal on its own, or it can be served as an indulgent accompaniment to ossobuco or braised beef. Have a look through our collection of risotto recipes for more risotto dishes. Swap the Parmesan for a suitable hard cheese that uses vegetable rennet if cooking for vegetarians.

First published in 2015




Mushroom risotto


In a heavy bottomed pan fry the shallots in the butter until soft, but not browned. With the pan still on the heat, add the rice, stirring constantly, until the grains are well coated in butter, add the saffron
Add the vegetable stock a little at a time with a ladle, stirring with a wooden spoon until all the liquid is absorbed
While the rice is cooking, heat a little oil in a frying pan and lightly sauté the wild mushrooms, season and set aside
The rice should be cooked and slightly sloppy in texture. If it is too thick add a little more stock
Finally, stir in the grated Parmesan and chopped parsley, spoon into individual serving dishes and top with the sautéed wild mushrooms
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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