Wild Mushroom and Salsola Risotto
I was given a lovely selection of wild mushrooms by a friend and wanted to make a favourite of mine from my vegetarian days, wild mushroom risotto, usually iíll keep it nice and simple but I wanted to add a touch of something green to give the dish a little more life, so I picked a handful of salsola from the garden.
As with so many good recipes, start by gently sweating a finely chopped onion and some garlic in a large frying pan on a low heat, in a dash of olive oil and a knob of butter, they should be nice and soft and not taking any colour. Add about 200g Arborio risotto rice, after a few minutes, add a glass of white wine and allow to reduce, then add a good dash of vegetable stock. If you have some dry porcini mushrooms, let these soak in a cup of warm water for a few minutes until hydrated, and then pour the dark liquid into the rice.
Keep adding a little stock at a time until the rice is starting to become soft, and pop your mushrooms, fresh and dried into a frying pan with a knob of butter and fry off, adding the salsola to cook for the last minute or two.
Once the risotto is ready it should be lovely and smooth and creamy with still a slight bite to the grains, season with a little salt and pepper, and stir in a knob of butter and some grated parmesan.
Serve in a bowl with the mushrooms and salsola piled on top of the rice, and garnish with some chopped flat leaf parsley and some parmesan shavings, and a little splash of olive oil.