Food Around the World - Roasted Mushroom Risotto
Risotto is my ultimate comfort food, and Italian cuisine is my favourite. There are so many recipes that would remind me of my travels through this beautiful and diverse place, but wherever I go I have risotto. This meal can feed a hungry family on a cold day, inspire a romantic dinner for 2 or make a meal for one that is a feast.
Create a beautiful anti-pasta platter and use your own mascarpone to make a tiramisu to serve your friends an Italian inspired dinner they won't forget.
Serves 4.
100g butter
2T olive oil
2 cloves of garlic finely chopped
1 onion finely chopped
400g arborio rice
1/2t lemon zest
1t thyme leaves finely chopped
1 cup dry white wine (serve the rest of the bottle with your meal!)
1.5L chicken stock, warmed with a bay leaf in it. Do not add the bay leaf to the risotto
500g wild mushrooms
50g Parmesan freshly grated
Preheat the oven to 180C. Slice the mushrooms and place on a roasting tray. Drizzle with olive oil, toss and bake until golden, about 15 minutes. You can use dry mushrooms that you have refreshed. You do not need to roast these.
Melt 80g butter in a saucepan, together with the oil. Add the garlic and onion and fry until soft, about 20 minutes. Turn up the heat to medium and add the rice, lemon zest and thyme. Coat the rice in the butter and onion. Pour in the wine and allow to reduce, stirring continuously. Add the stock, a ladle at a time, stirring continuously. Be patient, allowing the rice to absorb the liquid before adding more. This process takes about 30 minutes. When done the texture should be thick and oozy, but still a little runny. Stir in the mushrooms, remaining butter and Parmesan. Leave to infuse for 5 minutes, then serve garnished with fresh parsley.
Feast and enjoy!
Create a beautiful anti-pasta platter and use your own mascarpone to make a tiramisu to serve your friends an Italian inspired dinner they won't forget.
Serves 4.
100g butter
2T olive oil
2 cloves of garlic finely chopped
1 onion finely chopped
400g arborio rice
1/2t lemon zest
1t thyme leaves finely chopped
1 cup dry white wine (serve the rest of the bottle with your meal!)
1.5L chicken stock, warmed with a bay leaf in it. Do not add the bay leaf to the risotto
500g wild mushrooms
50g Parmesan freshly grated
Preheat the oven to 180C. Slice the mushrooms and place on a roasting tray. Drizzle with olive oil, toss and bake until golden, about 15 minutes. You can use dry mushrooms that you have refreshed. You do not need to roast these.
Melt 80g butter in a saucepan, together with the oil. Add the garlic and onion and fry until soft, about 20 minutes. Turn up the heat to medium and add the rice, lemon zest and thyme. Coat the rice in the butter and onion. Pour in the wine and allow to reduce, stirring continuously. Add the stock, a ladle at a time, stirring continuously. Be patient, allowing the rice to absorb the liquid before adding more. This process takes about 30 minutes. When done the texture should be thick and oozy, but still a little runny. Stir in the mushrooms, remaining butter and Parmesan. Leave to infuse for 5 minutes, then serve garnished with fresh parsley.
Feast and enjoy!
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