Wild Mushroom Zucchini Risotto with Basil Pecorino

Wild Mushroom Zucchini Risotto with Basil Pecorino 🍄🌿 Creamy risotto does not need to feel heavy. This version gets deep savoury flavour from browned wild mushrooms, a little brightness from zucchini ribbons and lemon zest, and a glossy finish from butter, basil and pecorino. Yield: 3-4 servings Time: about 40 minutes Ingredients - 2 tablespoons olive oil - 300 g mixed mushrooms, torn or sliced - 1 medium zucchini, shaved into ribbons or thin half-moons - 1 small shallot, finely chopped - 2 garlic cloves, finely chopped - 280 g arborio or carnaroli rice - 120 ml dry white wine - 900 ml hot vegetable or chicken stock, plus extra if needed - 35 g butter - 55 g finely grated pecorino, plus extra to serve - 1 small handful basil leaves, torn - 1 teaspoon finely grated lemon zest - 1/2 teaspoon fine sea salt, plus more to taste - Black pepper Method 1. Warm the stock in a small pan and keep it hot over low heat. Risotto cooks more evenly when the stock is hot. 2. Heat 1 tablespoon olive oil in a wide pan. Add the mushrooms with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until their moisture has cooked off and the edges are browned. Transfer most of the mushrooms to a plate, keeping a few in the pan for flavour. 3. Add the remaining olive oil, shallot and garlic to the pan. Cook for 2-3 minutes until soft but not browned. 4. Stir in the rice and cook for 1 minute until the grains look glossy around the edges. 5. Pour in the wine and stir until it has almost disappeared. 6. Add hot stock one ladle at a time, stirring often. Let each ladle absorb before adding the next. After 18-22 minutes the rice should be creamy with a gentle bite in the centre. 7. Stir in the zucchini for the final 3 minutes so it softens but stays fresh and green. 8. Turn off the heat. Fold in butter, pecorino, basil, lemon zest and the browned mushrooms. Add a splash more stock if the risotto looks stiff - it should flow slowly when spooned. 9. Taste and adjust salt and black pepper. Serve straight away with extra pecorino, basil and a little olive oil. Serving and storage tips - Serve with a crisp green salad or roasted tomatoes. - Keep risotto loose: a final splash of hot stock is better than overcooking the rice. - Leftovers firm up in the fridge and make excellent crisp risotto cakes the next day. Save this one for a cosy skillet dinner with big mushroom flavour. 🍽️ Tasteloom.club