RISOTTO ROAST with cranberry & pistachio

1 small handful of dried porcini
2 sticks of celery
2 red onions
2 cloves of garlic
olive oil
150 g risotto rice or pearl barley
100 ml white wine
500 ml hot organic vegetable stock
200 g mixed wild mushrooms
100 g pistachios
100 g almonds
1 fresh red chilli
1 lemon
2 sprigs of fresh sage
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
1 handful of sourdough or ciabatta breadcrumbs
2 tablespoons soft light brown sugar
200 g fresh cranberries

Make the risotto base first. Soak the dried porcini in boiling water. Finely chop the celery, onions and garlic before adding to a large pan and cooking for 10 minutes on a low heat.
Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
Drain the porcini, finely chop and add to the risotto pan.
Add the hot stock, a ladleful at a time until completely absorbed (about 20 minutes). Once the rice is al dente, transfer to a bowl to cool.
Preheat the oven to 190ºC/gas 5.
Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they start to crisp. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.
Finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves.
Once the risotto has cooled, add the breadcrumbs, chilli, lemon zest, and chopped herbs, season, and mix well.
Line a 20cm loaf tin with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
Cover the whole thing with foil and bake for 45 minutes. Remove the foil and cook for a further 15 minutes. Once golden brown, remove from oven and leave to settle for 10 minutes.
Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.

recipe by Jamie Oliver