Brown Mushroom Risotto Recipe

Brown Mushroom Risotto Photo: Jackie Cameron

“Chunky mushroom risotto can be served to complement main courses, such as crispy sage-seared chicken breast; oven-roasted fillet; or have it just on its own for a vegetarian delight.”

— Jackie Cameron

Brown Mushroom Risotto Recipe

Yields: 4

Vegetable Stock:

• 2 (300gr) Onions, peeled, cut in ¼

• 3 (12gr) Garlic Cloves

• 2 (367gr) Carrots, peeled, cut roughly

• 2 (92gr) Leeks cut into chunks

• ¼ (160gr) Celery, cut into chunks

• 2 Bay Leaves

• 1sprig Fresh Thyme

• 10 Whole Black Peppercorns

• 2L Water

Method:

1. Bring to the boil, turn down and allow simmering for 20 minutes.

2. Strain and discard solids, place the liquid back into the pot on the heat.

Risotto:

• 40g salted Butter

• 40ml sunflower Oil

• 280g Onion, chopped

• 12g Garlic, crushed

• 280g Risotto Rice

• 40ml dried mushroom powder (shittake powder), optional extra- if not available add double the amount of mushrooms

• 5-10ml truffle oil, to taste

• 200g mushrooms sliced, pan seared or cooked in a little butter

• Vegetable Stock, as per pea risotto recipe

Method:

1. Before you start making the risotto make sure vegetable stock is on the heat

2. In a heavy based pot place the butter and oil amount

3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour

4. Add the risotto; make sure all the granules are covered with a layer of oil

5. Start adding the hot stock, stirring all the time till the liquid is reduced- small ladle by ladle at a time

6. Finish with mushroom powder, truffle oil and well seared mushrooms, season well.

Please post your comments and any food-related questions below. I look forward to hearing from you.