Hedgehog Fungus Risotto

Ingredients:

200g hedgehog fungus, cleaned and cut into pieces
1 small butternut squash
6 garlic cloves
2 tbsp fresh thyme leaves
4 tbsp pine nuts
450g Arborio rice (or other risotto rice)
60ml white wine
2 tbsp butter
olive oil

Method:

Peel the squash, remove the seeds then cut each half in half again. Set on a greased baking tray and drizzle with olive oil. Scatter the thyme, pine nuts and garlic over the top then transfer to an oven pre-heated to 180°C and bake for 20 minutes, or until just tender.

Clean the hedgehog fungus, cut into square pieces then place in a bowl. Pour over enough boiling water to cover and set aside to soak.

Once the squash pieces are tender, remove the garlic cloves and chop. Heat 6 tbsp olive oil in a pan, add the garlic and fry for 1 minute. Stir in the rice and toss to coat in the oil then mash in some of the cooked squash so the mixture has an orange colour.

Drain the mushrooms (reserve the liquid). Stir the mushrooms then add the white wine. Bring to a simmer and cook, stirring constantly, until the mixture is almost dry. Now add the mushroom soaking liquid, a ladleful at a time, cooking until the liquid has been absorbed before adding another ladleful of the liquid.

Once the rice is tender and creamy, cube the remaining squash and add to the risotto. Add the butter and cook gently until the squash is heated through.

Turn into a serving dish, garnish with fresh thyme leaves and serve.