First of September and we are off again, not only for the start of the academic year but the start of the partridge season. Having just finished getting the house back to normal after the summer houseguests most of us will be getting the guest bedroom ready once again for the shooting houseguests. Taking time to select books for the bedroom that I know my guests will be interested in really makes them feel welcome and one of the best so far this year is Tennis Whites and Teacakes a delightful romp through the essays, letter and poems of John Betjeman.
Wild Mushroom Risotto
Serves 6
500g Risotto Rice
450g Wild Mushrooms, Porcini, Chanterelles, Oyster, Trompet, sliced
1 ½ litres Chicken Stock - heated
1 glass of White Wine
200g grated Parmesan Cheese
Salt and Pepper
Olive Oil
1 finely chopped onion
1 finely chopped clove of garlic
1 tbsp chopped flat leaf parsley
Generous knob of butter
6 sprigs of thyme
Sunflower oil
Heat the oil in a shallow frying pan over a medium heat until the oil starts to smoke. Drop in the thyme sprigs – don’t over crowd the pan- and then drain on kitchen paper and set aside.
Put the stock into a saucepan and bring it up to the boil then turn down the heat and leave it gently simmering.
Put a tablespoon of olive oil into a heavy-bottomed frying pan and gently heat. When it is hot add the onions and mushrooms and cook until they are soft. When the onions and mushrooms are ready add salt and pepper, the garlic, thyme leaves and risotto rice and stirring the entire time coat the rice in the onion and oil mixture until the rice translucent. Turn the heat up and pour in the wine and stir until it is almost all evaporated then add a ladle full of the hot stock, stirring all the time. When it has nearly all been absorbed add the next ladleful and carry on until you have a soft loose risotto – you may not need all of the stock. The rice should be tender but still have a bit of a bite, then stir in the parmesan, knob of butter and parsley.
Check for seasoning and serve with fried thyme on top.
- If you use dried mushrooms, soak them in boiling water for about 10 minutes or until soft, strain reserving the liquid to use with or instead of the stock.
Tip: The all important “hostess gift” whether you are giving or receiving can be a minefield but one of the best I have received lately was a box of 24 white dinner candles – generous and useful!
This article by Amy Willcock appears in The
Shooting Gazette September 2007, and is reproduced here with permission.
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