Salford reporter, Chris Vickers, shares his recipe for Wild Mushroom Risotto – which is a Mel C signature dish. Yes, you heard it right readers – Mel C of Spice Girls fame has inspired this one!
So why not spice up your life (sorry had to be done) and try it out!
Knob of butter
2 Tablespoons olive oil
4 large handfuls wild mushrooms, cleaned & sliced
(Recommend shitake, girolle, chestnut or oyster)
1 large onion, finely chopped
2 cloves garlic, finely chopped
Head of celery, finely chopped
400g/14oz risotto rice
2 glasses of dry white wine
sea salt/freshly ground black pepper
115g/4oz freshly grated Parmesan cheese
Approx. 1.1 litres/2 pints vegetable stock
Prepare the stock. In a separate pan, heat the oil and butter, add the onions, mushrooms, garlic, & celery & fry slowly for 15 mins without colouring.
When softened, add the rice & turn up the heat. Keep stirring as it fries until it looks translucent. Add the wine & keep stirring until it has cooked into the rice.
Add your first ladle of hot stock and a good pinch of salt. Turn down to a simmer so that the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, stirring the creamy starch out of the rice, allowing each to be absorbed before adding the next. This will take about 15 mins. Carry on adding stock until the rice is soft but with a slight bite.
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to rest for two minutes, so that it becomes really creamy, then serve.