Exotic Mushroom Risotto – Nouvelle Mushrooms

Exotic Mushroom Risotto

Exotic Mushroom Risotto

Serves 4

Difficulty: Easy

Preparation & Cooking time 60 minutes

What you’ll need..

Mushroom stock
500ml (2 cups) boiling water
100g dried porcini mushrooms

120g butter
1 onion, finely chopped
250g portabellini mushrooms, sliced into quarters
250g risotto rice
75ml white wine
50g Parmesan, grated
40g chives
25ml truffle oil
salt and freshly ground black pepper, to taste
8 bocconcini (mozzarella balls)
juice of 1 lemon, to serve

What you’ll need..
To make the stock, pour the boiling water over the dried porcini and leave to soak for about 15 minutes.
Melt 100g of the butter in a large frying pan and sweat the onions and half the portabellini mushrooms on low heat until soft and sweet.
Add the rice to the pan, stir to coat well and deglaze with the wine.
Once the wine has reduced, start adding the mushroom stock, ladle by ladle, stirring continuously until each ladle is absorbed before adding the next. This process takes about 20 minutes. Once the stock is absorbed, test the rice (it should be al dente) and stir in a little more hot water if it is not cooked.
Add the Parmesan, half the chives and the truffle oil. Season to taste and set aside to keep warm.
Heat the remaining butter in a pan and gently fry the remaining portabellini mushrooms until soft.
Serve the risotto topped with the remaining chives, bocconcini and lemon juice. Add a little salt if required.

Michael’s wine recommendation – CLICK HERE

Bellingham Ancient Earth Sauvignon Blanc 2014

Bellingham Ancient Earth Sauvignon Blanc 2014

 

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January 10th, 2015|Categories: Recipes|Tags: , , |