- 2 tbsp olive oil
- 2 large shallots, finely chopped
- 2 cloves garlic, minced
- 200 g (1 cup) Arborio rice
- 150 ml dry white wine
- 1 1/4-1 1/2 vegetable stock, or chicken stock, kept hot on the stove
- 2 tbsp butter
- 300 g (4 cups) mixed wild mushrooms, cleaned and chopped
- 100 g (1 cup) Parmesan, grated, divided
- 1 handful dill, chopped, divided
- freshly ground black pepper
Heat the oil in a large saucepan set over medium heat until hot. Add the shallots, garlic, and a pinch of salt, sweating until softened, about 5 minutes.
Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine and bring to a boil; once boiling, reduce to a simmer and cook for a further 2 minutes.
Incorporate the stock by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle. Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy, 25-30 minutes. (You may not need to use all the stock.)
While the rice cooks, melt the butter in a large frying pan set over moderate heat until hot. Add the mushrooms and a generous pinch of salt, sautéing until golden-brown and tender, 6-8 minutes. Set aside.
Once the rice is ready, stir in the mushrooms, half the Parmesan, half the dill, and some salt and pepper to taste as needed.
Spread out the cooked risotto on a large tray lined with clingfilm. Leave to cool at room temperature for 30 minutes before covering and chilling until cold, about 1 hour.
After chilling, preheat the oven to 200°C (180° fan).
Take small handfuls of the risotto and shape them into balls; arrange on a baking tray, spaced apart.
Bake until golden-brown, turning halfway, 15-25 minutes. Remove from the oven and let cool briefly before serving with a garnish of the remaining Parmesan and dill.