300g/10½oz wild mushrooms, including shiitake, roughly chopped
300g/10½oz arborio rice
1 Parmesan rind, plus 50g/1¾oz Parmesan, grated
150ml/5fl oz white wine
500ml/18fl oz hot chicken stock
20g/¾oz unsalted butter
1 tbsp mascarpone
salt and freshly ground black pepper
For the crisp shiitake mushrooms
100g/3½oz plain flour
100g/3½oz fresh shiitake mushrooms
25g/1oz unsalted butter
6 sage leaves
75g/2⅔oz Parmesan, grated
Heat the olive oil in a deep, heavy-based frying pan and gently fry the onions, garlic, thyme and leek until soft. Add the mushrooms and cook for 3-4 minutes until softened and lightly caramelised.
Add the rice and Parmesan rind and cook for 5 minutes, then pour in the wine. Simmer, stirring, until the liquid has been absorbed.
Gradually add ladlefuls of the hot stock, stirring constantly, until the rice is tender but has a slight bite. Only add the next ladleful of stock when the previous one has been absorbed.
Meanwhile, make the crisp shiitake mushrooms. Tip the flour into a wide, shallow bowl and season generously with salt and pepper. Dip the shiitake mushrooms into the flour to coat evenly. Heat the butter in a frying pan, then fry the mushrooms with the sage leaves until crisp. Drain on a paper-lined plate.
Stir the butter, mascarpone and Parmesan into the risotto. Season to taste.
To serve, spoon the risotto into two bowls, discarding the Parmesan rind. Top with the crispy shiitake and sage leaves and sprinkle over more Parmesan.
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