olive oil, for frying

200g cold butter, chopped

2 shallots or 1 small onion, chopped

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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

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FOR PURÉE

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.

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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.

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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.

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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.

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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.