An authentic Italian-style mushroom risotto that you will want to enjoy time and again.
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
- 90g butter
- 45ml olive oil
- 2 onions, chopped
- 4 cloves garlic
- A few sprigs of fresh thyme
- 250g arborio rice
- 150ml white wine
- 2 -3 litres chicken stock or mushroom stock
- 100g butter
- 150g Parmesan cheese
- 600g – 800g mixed exotic mushrooms
- Sea salt and freshly ground black pepper, to season
- Sage to garnish
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Method
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1
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2Add the butter to a 24cm Signature Round Casserole. Once it starts to foam, add the olive oil, and sauté the onions and garlic with thyme. Cook until the onions are translucent. Add the rice and toast for about 5 minutes to release the starch.
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3Deglaze with white wine and reduce until fully evaporated before adding the stock. Add warm stock ladle by ladle, stirring continuously over medium heat during the entire cooking time. Repeat until the stock is almost finished. Taste the rice grains to check if they are almost al dente.
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4Remove it from the heat before the risotto is ready, as it will continue to cook in the casserole. Finish off by adding butter and Parmesan. Without stirring, place the lid on the casserole and allow it to rest for 2-3 minutes to melt in. While you do this, panfry the mushrooms in a Toughened Non-Stick pan until golden brown, in olive oil.
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5Quickly remove the lid, rapidly stir the risotto to emulsify using a spatula, and then season to taste. It should be smooth and velvety but not too thick. If it is thick, simply add a little more stock as needed and serve immediately with buttery pan-fried wild mushrooms and sage.
