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Wild Mushroom Risotto
Serves Two

Ingredients

1 red onion
1 leek
1 clove garlic, crushed
50g butter
2 dessert spoons extra virgin
olive oil
125g Arborio rice
500ml vegetable stock (I'd recommend the Marigold Swiss bouillon powder)
250g wild mushrooms
25g toasted, crushed hazelnuts
25g pumpkin seeds
Bunch fresh sage, roughly chopped
1/2 glass dry, white wine
50ml double cream
50g freshly grated Parmesan
Salt and freshly ground black pepper
Few toasted pumpkin seeds to garnish.

Method

Finely chop the red onion and sliced the washed leek.

Put the stock on to boil.

Clean the mushrooms.

Heat the butter and olive oil in a large, thick-bottomed pan.

Add the onion, leek and garlic. Cook until the onion has softened.

Add the rice to the pan, stir this round in the hot oil and cook for about three minutes, stirring frequently.

Ladle the boiling stock, one ladle at a time, into the rice. Ensure that the stock has been fully absorbed before adding any more. Stir continuously.

When all the stock has been absorbed, stir in the mushrooms, Parmesan, chopped sage and toasted hazelnuts.

Add the white wine and cream and season well.

Ladle into a serving bowl and toss on a few toasted pumpkin seeds.