Wild Mushroom and Pumpkin Risotto

We forage for wild mushrooms and Quinn makes a killer risotto using them.

Serves 2 – 3 I guess.

Ingredients

• Porcini mushrooms, 200 – 300 grams (can supplement with most button-like mushrooms)

• Pumpkin (roasted), a bit

• Garlic, use feeling, maybe a clove or 2 (minced)

• Shallot, 1 (diced)

• Thyme (fresh), a pinch

• White wine, ¼ cup

• Vegetable stock, 2 -3 cups

• Black pepper (cracked), consult your ancestors

• Cheese, as desired (grated)

• Cream, 1 -2 tablespoons

• Butter or butter supplement, a chonk

• Rice (Arborio), 1 cup

Method

1. Roast the pumpkin and set aside.

2. Fry shallot, garlic and thyme in the butter.

3. Add sliced mushrooms, cook till soft, stir constantly.

4. Add rice and stir constantly through the mix until slightly translucent.

5. Add white wine, stir until absorbed into rice.

6. Add stock a quarter of a cup at time stirring constantly until the rice cooked but not soggy, usually between 2 – 3 cups is required.

7. Chuck the roasted pumpkin in and stir through.

8. Grate a bunch of cheese and stir into the mix until melted.

9. Take off the heat and stir 2 tablespoons of heavy creamy into the mix.

10. Serve and top with extra cheese, fresh herbs, and cracked black pepper if you so desire.