Wild Mushroom Risotto

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Sue Byrom

ingredients

• 1/3 cup peanut oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 2 cups arborio rice
• 1 cup dry white wine
• 7 cups vegetable or chicken stock, kept simmering
• 3 tablespoons olive oil
• 1/2 pound wild mushrooms (such as shiitake, cremini, oyster or portabello), stems reserved for stock
• 1 medium tomato, chopped, peeled, and seeded
• 4 tablespoons unsalted butter, chilled and cut into small pieces
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• Salt and freshly ground black pepper

Source: Sue Byrom

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