Today I want to talk about making risotto. This has to be one of my most enjoyable dishes.
I get asked so many times what is your favourite dish? Mushroom risotto is one of them!
But it’s all about the process.
- 6 tbsp grapeseed oil
- 1 large onion, finely chopped
- 4 cloves garlic, peeled and crushed
- 3 cups Arborio rice
- 1/2 cup white wine
- 7-8 cups of mushroom stock
- 6-8 large flat mushrooms, peeled
- 2 cups finely grated good parmesan
- 200gm unsalted butter, diced into small cubes
- Sea salt and freshly cracked pepper
Heat your oven to 180*c.
Start by peeling off the fine skin from the top of the mushrooms and reserve the trims for the stock.
Place the mushroom fins up into a roasting tray and drizzle with oil and season with salt. Roast for 15 minutes before removing and chopping up into a fine paste.
Heat 2 tbsp of grapeseed oil in a large frying pan over medium heat. Add onion and garlic and cook until translucent. Add rice and turn up the heat and cook for 3-4 minutes to toast off the rice.
Add the white wine and stir for another minute until well absorbed.
Gradually start adding the mushroom stock, stirring until absorbed after each addition.
Finely add in the chopped mushrooms. Continue to taste the rice adding stock if the rice is still just under.
Turn off the heat stir in the parmesan and finally the diced butter, check the seasoning with salt and cracked black pepper.
Serve with rocket salad.
Prep time: 2 mins
Cooking time: 30-40 mins
- trimmings from risotto vegetables (mushroom, onion and garlic)
- 2 bay leaves
- 1 cube vegetable stock
- 1.5 ltrs water
Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer on low heat for 30 minutes.