Ballyhoura Mountain Mushrooms Risotto

Posted by Tara Whelan on

Ingredients

20g Ballyhoura Mountain Mushrooms Risotto Mix
2 shallots or small onion,
1 garlic glove
500ml veg or chicken stock
150g Arborio rice
40g parmesan
20g butter (plus a little extra for cooking)
White wine or Vermouth
Salt, pepper

Optional: 50-100g fresh mushrooms, lemon juice, umami powder or porcini dust

Method

1. Add 250ml warm water to Risotto Mix and soak for minimum 20 minutes.
2. Melt knob of butter and 1 tablespoon of olive oil in pan, cook onions and garlic slowly for 10 minutes until softened.
3. Add rice, mix together for 1 minute.
4. Turn up heat and add ¼  glass of white wine and simmer for 1 minutes.
5. Meanwhile, remove mushrooms from soak and add to veg or chicken stock, put on a low heat.
6. Ladle stock into rice, stirring rice and wait for stock to evaporate before adding next ladle of stock- this should take about 20 minutes, adjust heat accordingly.
7. When rice is nearly done, put a knob of butter and oil in a pan, sauté mushrooms with garlic, season with salt and pepper (2 to 5 minutes depending on heat of pan and taste)
8. Add a sprinkle of umami powder or porcini dust if you like
9. Stir in parmesan and butter to rice and cover with lid or foil, wait 1 to 2 minutes 8. Serve rice with sautéed mushrooms on top, squeeze lemon juice over rice and mushrooms, and sprinkle some parmesan. Enjoy!!!


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