olive oil, for frying
200g cold butter, chopped
2 shallots or 1 small onion, chopped
400g Arborio risotto rice
150ml white wine
1 litre hot vegetable stock
240g fresh mushrooms (about
3 large handfuls)
100g Parmesan, grated
sea salt and black pepper
1 large bunch of parsley, leaves
and stalks separated
50–100ml olive oil
First, make the purée.
Prepare a bowl of iced water and bring a saucepan of salted water to the boil.
Drop the the parsley stalks in the water to blanch for 5 minutes, then add the leaves.
Boil for 30 seconds, then drain through
a colander and transfer to the bowl of iced water.
Drain the parsley again and place it on a clean kitchen towel.
Bring up the sides of the tea towel and squeeze any excess water out into the sink. Add the parsley to a blender with 50ml olive oil and blend until smooth. (Add more oil if it needs it – you need a really smooth purée.) Set aside.
For the risotto, add a glug of olive oil and a thumb of butter to a large saucepan, then add the chopped shallots or onion.
Cook for 2–3 minutes over low-medium heat until slightly translucent and sweet. Add the rice and cook for another 2–3 minutes on a low heat.
Turn up the heat to high and pour in the white wine.
Bubble until the wine is reduced, then add the hot stock, one ladle at a time, cooking for about 18 minutes or until the rice is al dente. Risotto rice should be cooked within 22 minutes, but always test as you go along.
Take the pan off the heat and add the mushrooms (they can either go in raw, or you can fry them for 1 minute in olive oil), remaining butter, Parmesan and parsley purée. Stir well and season with salt and pepper to taste.