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Serves 4


2 tablespoons olive oil
2 shallots, finely chopped
2 cups mixed mushrooms (chanterelles, button, porcini, cremini, morilles), cleaned and chopped
150 g / 3/4 cup arborio rice
150 ml / 2/3 cup dry white wine
750 ml /3 cups hot chicken stock (may not use all)
25 g / 1 tablespoon butter
2 tablespoons fresh chopped Italian parsley
Salt and freshly ground black pepper
2 tablespoons freshly grated parmesan
1 cup shredded leftover lamb roast (optional)


Heat the oil in a large, heavy based saucepan and add the shallots
Sauté over a gentle heat for 2-3 minutes, until soft and translucent
Add the mushrooms, stirring occasionally for a further 2-3 minutes, until browned
Stir in the rice and coat in the oil
Pour in the wine and simmer, stirring, until the liquid has been absorbed
Add a ladleful of the stock and simmer, stirring again, until all the liquid has been absorbed
Continue simmering and adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender and creamy
Remove from the heat, add the butter, parsley and season to taste
Add the lamb if using
Serve immediately with freshly grated Parmesan