Wild mushroom risotto

Wild Mushroom Risotto Foraged Spring Onions and Watercress Ingredients: Rice Fresh black trumpet mushrooms Dried assorted mushrooms Spring onions Cheese Watercress (For best results, read recipe fully before beginning.)

1) Start the broth: - Add the dried mushrooms (all but the black trumpets) to a small sauce pan and cover with 2 cups of water. Bring to the simmer on medium-high heat then remove pan from heat, cover, and let steep while you prepare the ingredients.

2) Prepare the remaining ingredients: - Wash and dry the fresh produce.

- Trim and discard the root and any wilted greens from the onions. Thinly slice, keeping the whites and greens separate.

- Pick the watercress leaves and tender stems. Discard the tough, fibrous stems.

- Gently pull the black trumpets open lengthwise (there is often a pine needle inside, that the mushroom has grown around). Using a dry brush or towel, brush clean.

3) Finish the broth: - Strain the steeped mushrooms from the broth. Season the broth with salt and bring to a gentle simmer on medium heat. (You’ll be pouring the broth incrementally; if you’d rather use a ladle, have one at the ready.)

- Roughly chop the re-hydrated mushrooms. Add to a bowl with the clean black trumpets.

4) Make the risotto: - Heat 1 tablespoon olive oil in a large wide-bottomed pan over medium-high until hot. Add sliced onion whites, season with salt, and cook until softened slightly, about 20 seconds. Add rice and cook, stirring constantly, for 30 seconds.

- Add the broth, one ladleful or a few ounces at a time, stirring constantly. Wait until the broth is completely absorbed before adding more. It should take about 20 minutes to add all the broth and cook the risotto.

- When the last addition of the broth is added, cook until it is almost absorbed but still slightly soupy.

(Taste. The rice should be almost cooked through but still a tiny bit toothsome in the center. If it is not there yet, add warm water in small increments and cook until done to your liking.) Add the mushrooms and stir to combine.

5) Finish risotto: - Remove from heat, add grated cheese, and stir aggressively. Add prepped watercress and stir gently to incorporate. Finish with a healthy glug of olive oil.

- Divide risotto between 2 dishes. Enjoy!