MUSHROOM AND CELERIAC RISOTTO

MUSHROOM AND CELERIAC RISOTTO

I have never claimed to make a brilliant risotto - but oh my goodness, I surprised myself with this one - it was outstanding! As always, it was the freshness of the ingredients that made all the difference, I will give you the ingredients and leave the method up to you - basically put it all in a pot and stir until the rice is almost cooked, then cover and let sit for about 10 minutes to absorb - then serve with a little grated Parmesan on top. The Celeriac in this dish was a winner!!!

3 Cups vegetable Stock

3 Tablespoons Butter

1 Tablespoon Olive Oil

1 Brown Onion

½ a celeriac bulb

1 Glass white wine

A few sprigs of thyme

1 bag of brown mushrooms

A handful of dry mushrooms – soaked in boiling water

1 Garlic clove crushed

1 Red Chilli

1 Red Pepper

2 cups Risotto Rice