Winecap Mushroom Risotto

The winecaps in my garden is one of those things that I have to be good with timing on, as there’s such a short window of collection for them to be good. It’s always fun to find them though, and then eat them! You can use arborio rice but you can also use whatever rice you have on hand because does it really matter?

I like to blitz some herbs, lemon juice, and olive oil to drizzle it on top at the end, with a splash of cream mixed in. The part I dislike though is you have to baby it on the stove so it doesn’t burn, but sometimes I just stick it into my rice cooker’s slow cook function.

Try not to add salt until right before you eat it, as salt can cause the moisture to draw out and separate when cooled.

• 1 cup rice
• 3 cups vegetable broth
• Minced winecap mushrooms
• Cheese of your choice (gouda and goat are two excellent ones, as is parmesan)
• 4 tablespoons butter
• 2 tablespoons minced garlic
• Salt and pepper to taste

1. Saute mushrooms and garlic in butter until fragrant.
2. Add rice and cook for another 5 minutes on high heat to toast a bit.
3. Add broth, bring to a boil, then lower to a simmer and cook–add cheese halfway through, stirring occasionally until rice has absorbed the liquid and become creamy.
4. Stir in salt and pepper right before serving.