Mushroom and Walnut Risotto

I call it ‘Spoon Therapy’.  There are times in life when you just need a little escapism from that grindstone. When too zonked to function, I know the repetitive stirring of a risotto will soothe my whirling brain. Yes, it takes a while to cook, but this is part of the therapy. You are instructed to do nothing but stare into a bubbling pan. Pour one glass of wine for the risotto, another for yourself and stir away the stress.

This dish has a few clever tricks to create more fork-licking deliciousness. Adding the mushroom stalks to the stock at the beginning infuses more woodsy flavour into the risotto. And, by stirring the blitzed walnuts in right at the last minute, the flavour remains fresh and distinct. Serves four and is best eaten on the couch – therapist’s orders.

Mushroom and Walnut Risotto

2 Onions

3 Cloves of Garlic

2 tbsp Butter

2 tbsp Olive Oil

2 Cups Arborio Rice

4 Field (or Portabello) Mushrooms

1 cup White Wine

2 Litres Chicken Stock

100g Walnuts

75g Warmesan

2 tbsp Chopped Parsley

Pour the chicken stock into a medium saucepan, throw in the stalks from the mushrooms and bring to a simmer. Finely chop the onions then heat the butter and oil in a large saucepan. Cook the onions over a medium heat, stirring now and then until soft and translucent. Finely chop the garlic and add to the pan.  Add in the rice and continue cooking for five minutes, stirring regularly. Slice the mushrooms into thin slices and stir into the rice. Pour in the white wine and cook for three minutes until it has completely evaporated, stirring all the while. Then add a ladle of hot stock and stir to distribute. Allow the liquid to reduce before adding another ladle of stock until the rice is tender and the liquid is all absorbed. This will probably take about 30 minutes. Meanwhile, toast the walnuts in a dry saucepan until they are just starting to brown before removing to a plate to cool. In a food processor, break up the warmesan into small chunks and add the walnuts. Blitz until finely ground. When the risotto is cooked, stir in the warmesan and walnut mix until combined then put on the lid and leave for five minutes. Give the risotto a vigorous stir and serve with a sprinkling of chopped parsley.

© An Original Recipe by Chantelle Thompson.  Please do not reproduce without permission.