Speciality Mushroom Risotto

Heat a large ovenproof pan on medium heat with a glug of oil (if you don’t have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).

 Once hot, add the onion and sliced mushrooms to the pan, keeping the speciality mushrooms for later. Season with salt and pepper.

Fry until softened, stirring occasionally, 4-5 mins, then add half the garlic and cook for 1 min more.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Add the cider vinegar, stir together and allow it to evaporate, 1-2 mins.

Add the wild mushroom paste, vegetable stock paste, the salt and the boiled water (salt: 2P: 1/4 tsp / 4P: 1/2 tsp water: 2P: 500ml / 4P: 1000ml). Stir to dissolve the stock pastes. Turn the heat up to high, bring to the boil, then remove from the heat.

Cover with a tight-fitting lid (or foil) and bake on the middle shelf of your oven until the water has been absorbed, 20-25 mins. 

Meanwhile, roughly chop the hazelnuts.

Tear the yellow and grey oyster mushrooms from the speciality mushroom mix into smaller pieces. Quarter the shiitakes and chestnut mushrooms.

When the risotto has 5 mins left, heat a medium frying pan on medium-high heat with the butter for the mushrooms (2P: 10g / 4P: 20g).

Once hot, fry all the speciality mushrooms, stirring frequently, until soft, 4-5 mins. Add the remaining garlic in the last min and season with salt and pepper.

Once cooked, remove the risotto from the oven. Stir in the truffle zest, grated hard Italian style cheese and the butter for the sauce (2P: 20g / 4P: 40g). Season to taste.