Exotic Mushroom Risotto
The rich, earthy flavours of mushroom in a bowl of comfort food.
Servings: 4 people
Ingredients
- 1 litre stock mushroom, vegetable or chicken
- 3 Tbs extra virgin olive oil plus extra
- 3 cups sliced mushrooms mixture of exotic and button
- 1 Tbs butter
- 1 brown onion finely chopped
- 3 cloves garlic minced
- 1½ cups arborio rice
- ½ cup fresh or frozen peas optional
- 2 cups baby spinach or chopped spinach
- 1 lemon zest and juice
- ¾ cup parmesan finely grated
Instructions
- Place stock in a saucepan and bring it to a low simmer. Keep the lid on to avoid losing too much in evaporation.
- Heat olive oil in a heavy-based frying pan and sauté mushrooms until golden. Remove and set aside on paper towel.
- Add butter to pan and more olive oil if needed. When butter has stopped frothing add onion to pan and cook over a medium heat for three of four minutes. Add garlic and cook until onion is soft and clear.
- Add rice and stir until rice is well coated in the garlicky oil.
- Add three or four ladles of stock and stir briskly. Cover the pan and let the rice cook until all the stock is absorbed before adding another three or four ladles. Continue to do this, testing the rice for 'doneness' until most of the stock is finished and the rice is al denté. It should be soft with just a hint of resistance when you bite it. The mixture should be thick without being dry.
- When rice is almost cooked add the peas (if using) and the spinach. The spinach will only take a minute to wilt. Stir in the cooked mushrooms, reserving a few to scatter on top.
- Stir in the parmesan and remove from heat. Finally, add the finely grated lemon zest and stir in the juice gradually, tasting as you go until it is the right balance of richness and acidity for your taste.
- Top with reserved mushrooms and sprinkle a little extra parmesan on top.