Roasted Mushroom Risotto
1.1L stock (chicken or vegetable)
2 tablespoons olive oil
A knob of butter
1 large onion, finely chopped
2 cloves of garlic, finely chopped
400g risotto rice
500ml dry white wine
salt and pepper
115g grated parmesan cheese
A small bunch of fresh parsley, very finely chopped
500g mushrooms (portobello, swiss brown etc…), cleaned and torn
1 bulb of garlic, cloves peeled and halved
A small bunch of fresh thyme, leaves picked
1 tablespoon butter
Preheat the oven to 200°C.
Heat the stock and keep it simmering hot on the stove.
Put the olive oil and butter into a separate pan, add the onion and garlic, and cook very slowly for about 15 minute without colouring.
Add the rice and turn up the heat. The rice will begin to lightly fry, so continue to stir it. After a minute it will look slightly translucent.
Add the wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of hot stock.
Turn the heat down to a simmer so the rice doesn’t cook to quickly on the outside.
Continue adding ladlefuls of stock, stirring the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 20 minutes but always varies so taste the rice to check if its cooked. If not, continue adding the stock until the rice is soft but still has a slight bite. Don’t forget to check the seasoning carefully and if you run out of stock just add some boiling water.
When the rice is almost cooked, hear a heavy bottom ovenproof fry pan or baking tray until medium hot and add a splash of olive oil.
Fry the mushrooms for a few minutes until they begin to colour, and season with salt and pepper.
Add the garlic, thyme and butter and mix together.
Place the pan in a preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavour.
Remove the risotto from the heat when cooked and add the butter, parmesan, parsley and a splash of olive oil. Stir well.
Place a lid on the pan and allow to sit for 2 minutes.
Chop half the mushroom and garlic and stir into the risotto adding a good squeeze of lemon juice to balance flavours.
Divide between plates, sprinkle over the remaining mushrooms and drizzle with good quality extra virgin olive oil.
Eat as soon as possible.