St George's Mushrooms and Wild Garlic Risotto

St George’s Mushrooms are strong smelling tasty mushrooms that usually start to pop their heads up after st Georges Day on the 23rd of April . However nature is not an exact science  and I have been checking my favourite spot for a couple of weeks so I  was ecstatic when I stopped by on the way to the butchers  to see the white globes glowing from the leaf litter.  Of course I had forgotton my camera & my mushroom knife but I did managed to gather  nearly a kilo of mushrooms, leaving plenty to spore for next year.

Most of the mushrooms  I have sliced thinly and left to dry and but I wanted to eat some fresh as well for something with such a short season. Last year around the same time I made a risotto with St Georges Mushrooms and Asparagus , its good to eat things together as they come into season fortunately another great wild ingredient is wild garlic, carpets of which can be found in English woodland , they are just coming into flower now .

Although the leaves do go off just a few days after picking,  their longevity can be extended by making a wild garlic pesto , blending together a handful of  leaves with nuts ( pinenuts ), parmesan or feta and olive oil  parmesan . I also like to make a Wild Garlic Butter which keeps in the freezer.

For this risotto I used wild garlic pesto , added at the end of the basic rissotto recipe for two people , the result is not a subtle risotto the strong tasting mushrooms and wild garlic heavenly as a main or an accompaniment to roast chicken.

St Georges Mushrooms and Wild Garlic Risotto

200g of risotto rice
1.5 pints of chicken stock
1 tbsp of butter
1 medium onion finely chopped

3 handfuls of St George’s Mushrooms sliced

1. Fry the onion in the butter to soften , but do not allow to colour
2. Add the risotto rice , stir to coat well in the butter for about a minute
3. Add the mushrooms to the stock and warm through
4. Add 1/4 of stock to the rice until absorbed,  add the rest of the stock in ladles full stirring continuously.
5. Finally add the mushrooms stir well
6. Just before serving stir in the wild garlic pesto

Hedgehog Fungus and Squash Risotto

About these ads