Brown Mushroom Risotto Recipe

Brown Mushroom Risotto

Recipe by Jackie Cameron

Chunky mushroom risotto can be served to complement main courses, such as crispy sage-seared chicken breast; oven-roasted fillet; or have it just on its own for a vegetarian delight.

Yields : 4

Ingredients :

Vegetable Stock :

Ingredients :

• 2 (300gr) Onions, peeled, cut in ¼
• 3 (12gr) Garlic Cloves
• 2 (367gr) Carrots, peeled, cut roughly
• 2 (92gr) Leeks cut into chunks
• ¼ (160gr) Celery, cut into chunks
• 2 Bay Leaves
• 1sprig Fresh Thyme
• 10 Whole Black Peppercorns
• 2L Water

Method :

1. Bring to the boil, turn down and allow simmering for 20 minutes.
2. Strain and discard solids, place the liquid back into the pot on the heat.

Risotto :

Ingredients :

• 40g salted Butter
• 40ml sunflower Oil
• 280g Onion, chopped
• 12g Garlic, crushed
• 280g Risotto Rice
• 40ml dried mushroom powder (shittake powder), optional extra- if not available add double the amount of mushrooms
• 5-10ml truffle oil, to taste
• 200g mushrooms sliced, pan seared or cooked in a little butter
• Vegetable Stock, as per pea risotto recipe

Method :

1. Before you start making the risotto make sure vegetable stock is on the heat
2. In a heavy based pot place the butter and oil amount
3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour
4. Add the risotto; make sure all the granules are covered with a layer of oil
5. Start adding the hot stock, stirring all the time till the liquid is reduced- small ladle by ladle at a time
6. Finish with mushroom powder, truffle oil and well seared mushrooms, season well.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713