Mushroom Risotto

LEVEL: hard Cook: 45 minutes 4

BOOKMARK

DELICIOUS

the great all rounder

Gluggly, no. Healthy, I’d say definitely not – it tastes too damn good.

Story behind the recipe? Someone else in our household believes risotto is gluggy rice. They’ve since changed their minds.

Enjoy, it is hearty, fulfilling deliciousness that will fill you up but leave you wanting more.

250g button mushrooms, quartered or halved

100g oyster mushrooms

50g dried shiitake mushrooms

5g porcini salt - OPTIONAL

1 small brown onion, finely diced

2 garlic cloves, minced

7 fresh thyme sprigs

1.5 cups arborio rice

1 cup packed fresh spinach leaves

5g truffle salt - OPTIONAL

1.5-2L good quality chicken or vegetable stock

1 tbsp. extra virgin olive oil or truffle oil

1 tbsp. nuttelex

white pepper, to season

1: Heat the oil in a large pan, and saute the onion and garlic until translucent.
2: Add the thyme, rice, shiitake mushrooms & rice. Reduce the heat to allow a continuous rolling simmer, without burning the rice or thyme to the pan.
3: Cover with stock and stir well, as the mushrooms will also absorb the stock and add flavour to the rice.
4: Add the button mushrooms.
5: Continue stirring, adding stock as the liquid is absorbed by the rice.
6: The rice will be cooked when soft and there is no crunch - it will take approximately 45 minutes, sometimes less depending on the size of your pan.
7: In a separate pan, melt the nuttelex and gently saute the oyster mushrooms.
8: Add the oyster mushrooms, porcini salt, season with white pepper and stir through spinach right before serving.
9: Optional - before serving, remove thyme stalks.
10: Once served, if using, sprinkle a pinch of truffle salt over the dish. (OPTIONAL)
11: Serve immediately.