About this recipe: Every autumn we scour the New Forest in Hampshire for mushrooms to use in this risotto. The result is earthy, rustic and packed with flavours of the forest. So incredibly delicious! We use field mushrooms, hedgehog mushrooms and Chanterelles but if you are experienced at identifying and picking feel free to substitute with your favourites. Alternatively wild mushroom blends found in local shops work well.
Unless you are an experienced in mushroom identification and gathering we do not recommend that you go out picking, but rather buy a wild mushroom blend in a shop or from a reputable source.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In shops look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
It was my first time making risotto in the slow cooker but it was really easy and worked well. I just got a selection of different mushrooms from the supermarket. The whole family enjoyed it and i will definately make again. - 04 Jan 2017