We’re not saying you have to go foraging for mushrooms to make this ultimate mushroom risotto, but it would certainly add an abundance of flavour!

Serves 4 // COOKING TIME 1 hour

INGREDIENTS
1½ L vegetable stock
2 tbsp olive oil
2 leeks, finely chopped
2 garlic cloves, peeled and crushed
350 g mixed mushrooms, chopped
3 saffron milk caps, chopped
1 porcini, chopped
1 cup risotto
1 cup dry white wine
½ cup grated Parmesan + extra to serve
4 tbsp butter

METHOD
1. Bring the stock a simmer. Turn the heat to medium and leave it simmering very gently.
2. In a separate pot, heat the oil and fry the leeks and garlic until golden. Add all the mushrooms and fry for another 5 minutes.
3. Add the rice and fry lightly for a few minutes, stirring until coated. Add the wine and cook, stirring, for a few minutes until it is absorbed into the rice.
4. Add 2 ladles of stock to the rice. Stir while the rice absorbs the liquid. Keep on stirring and adding stock to the rice, letting the rice absorb the liquid before adding more. Don’t stop stirring. The rice needs to cook for about 20 minutes. It’s ready when it is mainly soft, but still has a slight bite to it.
5. Remove the risotto from the heat, mix in the Parmesan and butter, and season with salt and pepper.
6. Serve your mushroom risotto immediately with lots of extra Parmesan.

Top Tip: Leave out the foraged saffron milk caps and add ½ cup chopped black mushrooms instead

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Leftover mushrooms from your forage? Use them in this savoury pap and mushroom tart.

The post We foraged far and wide for this ultimate mushroom risotto appeared first on MyKitchen.

With plenty to choose from, these charred mushrooms with crostini and walnut gremolata make yummy appetisers straight from the forest.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
6 saffron milk caps
6 tbsp olive oil
⅓ cup walnuts, toasted and roughly chopped
1 lemon, zested and juiced
Handful parsley, chopped
1 garlic clove , peeled and crushed
1 baguette, sliced lengthways
4 tbsp softened butter

METHOD
1. Drizzle the mushrooms with 1 tbsp oil and season with salt and pepper.
2. Heat a griddle pan until smoking. Char the mushrooms. Set aside to cool, then slice thinly.
3. For the gremolata, mix the remaining 5 tbsp oil, walnuts, lemon zest and juice, parsley and garlic. Leave for 15 minutes.
4. For the crostini, spread the baguette slices with plenty of butter. Grill in the oven until the bread is golden.
5. Serve the charred mushrooms with the walnut gremolata and crostini.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Leftover shrooms? Save them for this sourdough, mushrooms, rocket and goat’s cheese stack.

The post Charred mushrooms with crostini and walnut gremolata appeared first on MyKitchen.