Parsley Risotto with salsify and wild mushrooms

This vibrant and herby risotto also reveals a chef’s secret.  You can make a perfect risotto without having to be at your stove for 20 minutes continually stirring before serving!

Ingredients (serves four)
x4 shallots, finely diced
x2 cups of Arborio rice
½ a large glass of good quality white wine
1 ½ litre of good vegetable stock, warmed
100g grated parmesan cheese
1 onion, finely sliced
50g butter
1 bunch of curly parsley
1 bunch of flat parsley
2 medium sticks of salsify, cooked until tender in red wine, rosemary and garlic
500g wild mushrooms sautéed in butter

– Peel the salsify and marinade in red wine overnight, then cook in red wine, garlic and bay leaves till tender.
– Sweat off the shallots in butter till soft with no colour, then add the rice, sweat off for one minute.
– Add the wine and reduce.
– Add a litre of stock, a little at a time, stirring until absorbed.
– Whilst the rice is still al dente, remove from the heat and spread on a flat tray to chill quickly.
– Make a parsley purée by sweating off the sliced onion. Add the parsley stalks remaining ½ litre of warm stock. Simmer until soft.  Add leaves and cook for further 4 minutes and blend to a smooth purée, then chill.
– When ready, heat the parsley purée in a pan until boiling. Add the chilled rice and simmer until rice is tender.
– Finish the risotto with the parmesan cheese, a knob of butter and a squeeze of lemon.
– Dress with the salsify and sautéed mushrooms.