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.
85g salted butter
1 onion, chopped
2 cloves garlic, minced
600g mixed wild mushrooms, roughly chopped
400g carnaroli rice or arborio rice
600ml vegetable stock
110g fresh or pickled nasturtium seeds
salt and pepper, to taste
55g grated Parmesan cheese
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Method Prep:25min › Cook:2hr › Ready in:2hr25min
Preheat the slow cooker to auto or low setting. In a frying pan, melt the butter then add the onion. Cook and stir for 3 to 4 minutes until soft then add the minced garlic. Add the mushroom and cook for 5 to 6 minutes just until they begin to turn golden brown. Add the rice to the pan and stir well to coat with butter. Add the stock and bring to a simmer. Transfer to the slow cooker. Cover and cook for 2 hours. During the last 20 minutes, stir in the nasturtium seeds and season. To serve, stir in the Parmesan cheese and spoon into hot bowls.
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.