Wild Mushroom Risotto

I love risotto and this is my all time favourite!

4-5 scallions, finely chopped
1 rasher pale bacon, finely diced
few strands saffron (optinal – if you only have turmeric, don’t use)
120g mushrooms, finely sliced, wilder the better + 2/3 dried porcini or morels, soaked in hot water (reserving the juice)
300g arborio superfino, carnaroli or vialone nano rice
1 full glass dry white wine
1 cup chicken stock
boiling water
1 dtspn olive oil + a walnut-sized knob of butter for frying
1 tbsp oregano, marjoram or flat leaf parsley, chopped (optional)
freshly ground black pepper

Heat the oil and butter in a large saucepan until the butter foams.
Lightly fry the scallions, rasher and saffron. Before the scallions change colour, add the rice and the fresh mushrooms and fry for 2 minutes, over a low heat, stirring constantly.
Add the porcini/morels, the mushroom ‘juice’ and the wine. Turn the heat up a bit higher and keep stirring until the wine is absorbed. Add the stock, keep stirring till it’s absorbed.
Flood the rice with boiling water and turn up the heat, keep stirring, adding more water if necessary until the water is absorbed and the risotto creamy and cooked through.
If you like stir in the fresh herbs and a twist or two of freshly ground black pepper at the last minute.

Don’t be tempted to leave the stove, make a few phone calls or whatever. Absolute perfection just requires 100% concentration for about 20 mins!!!
The same technique works with any risotto.