Mushroom Risotto
Serves 4
Ingredients
For the risotto:
2 tbsp olive oil
400g button mushrooms, sliced. OR rehydrated and seared pack of Borde Forest Mushroom mix
100g shallot, finely diced
1 clove garlic, minced
400g Rustichella carnaroli Rice
1500ml mushroom stock (see below)
For the mushroom stock:
20g Bored Forest mix dried mushrooms
1 onion
1 carrot
1 stick of celery
1 sprig of thyme
1500ml water
Method:
· Put all the stock ingredients in a pot (you can add the mushroom stems from the sliced button mushrooms if you wish). Bring to a boil and simmer for 1 hour before beginning to make the risotto.
· To start the risotto, brown the mushrooms in the pan for 5-10 minutes (until golden brown).
· Add the shallots and sweat for 2-3 minutes, then add the garlic and sweat for a minute.
· Add the rice and sweat for 3-5 minutes stirring constantly so the rice is toasting in the oil but not colouring. Add 200ml of the hot mushroom stock and gently stir.
· Keep the pan on a very low simmer and add 100ml of stock every time the rice absorbs the liquid. This process will take 20-25 minutes. Only stir the rice every time you add stock, otherwise let it simmer. All of the stock should be used but there may be a little left depending how you like your rice. The rice is cooked when it has a bit of resistance when you bite into it but does not leave a chalky coating on your teeth. If the rice starts to lose the shape of the grain and is soft, it has been over cooked. But cook to whatever your personal preference is.
· Remove the rice from the heat and stir in the butter and Parmesan. Taste and season with sea salt to your preference.