Mixed Mushroom Risotto
Serves 4-6
Ingredients:
- 2 tablespoons butter
- 500g mixed mushrooms (oyster, shiitake, flat, enoki, Swiss), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 leek, finely sliced
- 4 cups vegetable stock
- 2 cups Arborio rice
- ½ cup white wine
- Rind of 1 lemon, finely grated
- ½ cup pecorino cheese, grated
- ½ cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
Method:
1. In a pan, heat the butter, add the mushrooms, and cook for a few minutes. Remove from the heat and set aside.
2. Heat oil in a large heavy-based saucepan, add the garlic and leek, and cook for 5-6 minutes. Meanwhile, place stock in a saucepan and simmer gently.
3. Add the rice to leek and garlic and stir for 1 minute, to coat the rice. Add white wine, and cook, until liquid is absorbed. Start adding stock, a ladle at a time, stirring continuously, until liquid has absorbed. Continue adding stock a ladle at a time until stock is used and rice is cooked.
4. Stir in mushrooms, lemon zest, cheese and parsley, and serve immediately.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment