Wild Mushroom Risotto with truffle pecorino cheese & peas

(Mushroom stock)

To make a good risotto you need to start with a good stock, and no exception with a mushroom risotto. In autumn I get mushroom pickers nearly every day knocking on the back door of the kitchen with boxes of pine, slippery jack or field mushrooms. We give them a clean by brushing off any dirt, leaves, pine needles or bugs and slice them up into a more manageable size then in a large pot I get some garlic, butter and herbs and bring them to the boil. Throw in your mushrooms and some salt and pepper and let them boil. After around 20 minutes the juices will be boiled /extracted from the mushrooms and they will eventually be covered in there own juices ... this is a great way to cook lots of mushrooms, in their own juices. Usually, I just let the mushrooms cool and transfer them and there juices into a container and refrigerate until need them. When I want to sauté the mushrooms I just strain them from the juices and heat them with some garlic, butter and roughly chopped parsley - easy!!

Serves 4

- 1 medium onion, finely diced

- 3 cloves garlic, crushed

- 1 bay leaf

- ¼ cup olive oil

- 1 ½ cups Arborio rice

- 3 cups mushroom stock

- 2 cups cooked mushrooms

- ¼ cup white wine

- 50 grams butter

- 50 grams Parmesan, grated

- ¼ cup roughly chopped parsley

- 2 tab fresh thyme, roughly chopped

Instructions:

- In a pot heat oil over a medium heat

- Add bay, onion, and garlic and sweat for 4 to 5 minutes until the onions are soft

- Add the rice and stir for 3 to 4 minutes

- Add the mushrooms and the wine, stir for 2 to 3 min

- Add ½ the stock and simmer gently for 10 minutes while stirring each minute or so

- When the stock has nearly been absorbed add the remaining stock ¼ cup at a time as the rice absorbs the stock

- When the stock is gone and the rice is cooked but still firm

- Remove from heat-

- Stir in parsley, thyme, butter and cheese

Serve...

Chocolate Mousse Tart

RECIPE: My wife made this tart for me many years ago ... it is so rich and delicious and makes a lovely desert.

• Lamb, barley and fennel soup
• Adrian's Fried Chicken
• Adrian's Osso Bucco
• Beans with bear bacon
• Roman beans, Nonnas style
• Borlotti bean and zucchini
• Adrian's Beef Stroganoff
• Adrian's Rabbit Dishes
• Adrian's garlic and potato
• Adrian's Sautéed Calamari
• Blood and Chocolate Sausage
• Adrian's Great Meat Pie
• Adrian's Thai Green Curry
• Adrian's BBQ chilli chicken
• Adrian's Malaysian Goat Curry
• Adrian's Ricotta Gnocchi
• Adrian Richardson's Tripe
• Adrian Richardson's Paella
• Cheese and Prune Cake