the Recipe for our
Mushroom Risotto
INGREDIENTS
For this recipe, it is worth getting a nice selection of exotic or wild mushrooms.
Dried ones are good too, just make sure you soak them for at least an hour before in hot water and then use the soaking water as part of the stock.
Serves 3-4
- A good glug of olive oil.
- 1 medium onion, peeled and diced.
- 2-3 sticks of celery, sliced.
- 1-2 cloves of garlic, sliced.
- A small handful of mixed dried mushrooms, soaked and sliced.
- 250g of mixed fresh mushrooms, button, flat cap, chestnut, portobello etc.
- 300g arborio (risotto) rice.
- A glass of red wine.
- 1 litre of veg or light chicken stock made using the mushroom soaking water.
- A little hand full of fresh chopped parsley. Or other herb.
- Salt and pepper.
METHOD
On a medium heat.
Heat the olive oil in a saucepan and add the onions and celery with a good pinch of salt and a good twist of black pepper. Cover and sweat until soft but not coloured.
Add the garlic and cook for a 5 minutes more.
Then add all the rice and cook for a further 5 minutes stirring frequently.
Next, add all the mushrooms and the wine and cook for another 5 minutes continuing to stir frequently.
Heat the stock in a separate pot while the onions are cooking.
Now start adding the hot stock one ladle at a time, allowing nearly all the stock to be absorbed between each ladle.
Add the herbs with the last ladle of stock.
An optional knob of cold butter and a handful of freshly grated Parmesan cheese can also be added at this point to make it more unctuous.
Check the seasoning and serve.
Coeliac
Friendly
Ready
90mins
To serve, spoon the risotto onto warm plates or bowls, drizzle with olive oil and balsamic vinegar, sprinkle with a little flaky sea salt and freshly ground black pepper and finally grate on some Parmesan cheese.
Enjoy!
