Rainspotting Mushroom Risotto
Author: Kaylie Kist
Recipe type: Vegetarian
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 2
- 1 tbsp olive oil
- 25g butter
- 1 chopped onion
- 140g sliced chestnut mushrooms
- 15g dried porcini mushrooms
- 1 fat clove of garlic, crushed
- 140g arborio rice
- 150ml sherry
- 500ml vegetable stock
- 2 tbsp chopped thyme
- 25g grated pecorino
- 1 slice of a goats cheese round, to finish
- Salt & pepper to season
- Place the dried mushrooms in a mug or small jug and cover with boiling water.
- Set aside for 10 minutes until softened
- Heat the oil and butter in a large deep frying pan
- Add the onion and fry gently for 5 minutes until transparent and soft
- Stir in the mushrooms and garlic and fry for a further 2-3 mins
- Strain the porcini mushrooms and add to the frying pan
- Rinse the rice under cold water and drain
- Add the rice to the frying pan and coat with the onion and mushroom mixture
- Pour in the sherry and simmer over a moderate heat for about 3 minutes.
- Reduce to a gentle heat, add half of the stock, stir well and bring to a slow and gentle simmer
- Keep slowly adding the rest of the stock, stirring, simmering until the stock is absorbed
- Check the rice is tender, sometimes you may need to add a little more stock.
- Stir in the grated pecorino, save some back for finishing
- Add the thyme and stir through, save a sprig or three back for finishing
- Season to taste with salt and black pepper
- Portion into deep bowls, adding a slice of goats cheese in the middle
- Sprinkle the remaining pecorino and thyme
- Eat and enjoy!
Recipe by Sustarian Living at https://www.sustarianliving.com/rainspotting-mushroom-risotto/
3.5.3236