Mushroom, Goat's Cheese and Pecan Risotto

Extract from What Katie Ate at the Weekend by Katie Quinn Davies - published by Saltyard Books.

I love making risottos - they are superb for dinner parties, as you can par-cook them, then finish off the cooking with the last few ladles of stock just before serving.

© Katie Quinn Davies

© Katie Quinn Davies

20g unsalted butter

400g Swiss brown mushrooms, quartered

1 handful thyme

60g pecans, halved lengthways

1.25 litres vegetable stock

1 tablespoon olive oil

1 brown onion, finely chopped

3 cloves garlic, finely chopped

400g arborio rice

250ml dry white wine

120g soft goats cheese

80g finely grated parmesan, plus extra to serve (optional)

juice of 1 small lemon

60g rocket leaves, roughly chopped

sea salt and freshly ground black pepper

micro herbs (optional), to garnish

Serves 6 - 8

Melt the butter in a frying pan over medium-high heat. Add the mushrooms and fry for 2 minutes or until just starting to brown, then add the thyme and cook for 1-2 minutes, stirring often. Remove the pan from the heat and set aside.

Preheat the oven to 200 C/180 C fan/gas 6 and line a baking tray with greaseproof paper.

Scatter the pecans on the prepared tray and roast for 6-7 minutes or until lightly browned, they remove and set aside.

Pour the stock into a saucepan and bring to a simmer over medium heat. Reduce the heat to low, then cover and keep the stock warm until needed.

Meanwhile, heat the oil in a large heavy-based saucepan or flameproof casserole over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until softened, then add the garlic and cook, stirring often, for 3-4 minutes or until the garlic is lightly golden.

Add the rice and stir to coat, then cook, stirring constantly, for 1-2 minutes or until the rice is lightly toasted. Add the wine to deglaze the pan, then simmer for 1 minute.

Reduce the heat to low-medium and add the hot stock, a ladleful at a time, stirring after each addition until the liquid is almost completely absorbed before adding the next. Continue until all the stock has been added and the rice is al dente (it should take around 20 minutes), stirring constantly and ensuring the rice does not dry out (you can add water if you run out of stock).

Add the mushrooms, pecans, goat's cheese, parmesan, lemon juice and rocket and stir to combine. Season with salt and pepper, then serve with extra parmesan and micro herbs, if using.