Made by Ben Key | Photo by Tim Neal
As made for the People’s Kitchen Pitsmoor during their October open day, this recipe from Ben Key makes use of ceps he foraged from near Grenoside Woods. We wouldn’t recommend picking wild mushrooms unless you are sure you know what you’re doing though!
Ingredients (serves 2)
- 300 g fresh mushrooms
- 75 g butter
- 2 tbsp olive oil
- 4 shallots (or 2 small onions)
- 1 large garlic clove, peeled and chopped
- 850 ml mushroom, chicken or vegetable stock
- 150 g Arborio or other risotto rice
- 2 tbsp fresh chopped parsley
- 50 g grated Parmesan (plus extra to serve)
- Salt and pepper to taste
- Slice the mushrooms into small pieces.
- Melt 15g of butter with 1 tbsp olive oil over a medium heat and gently sauté till soft.
- Bring the stock to a simmer then turn down to very low.
- Add the rice to the buttery onion and stir for a minute or two.
- Turn the heat down on the risotto pan and add a ladleful of hot stock to the rice, stirring occasionally until it is absorbed. Repeat with a second ladleful, and keep going until the rice is tender (about 20 minutes).
- While the rice is cooking, melt a knob of butter with another tablespoon of olive oil then add the mushrooms and seasoning. Sauté for ten minutes until the mushrooms are tender. Stir in the parsley and keep warm until the rice has finished cooking.
- When the rice is cooked to your taste, add the remaining butter and the Parmesan. Cover the pan for two minutes then stir in the melted butter and cheese, adding seasoning to taste.
- Spoon into warmed dishes adding the rice and any leftover juices over the top, and serve with extra grated Parmesan.