Our summer was predicted to be a dry one, yet it has rained just about every day over the last two weeks. However, we are not complaining because we were in much need of it for the farms and it also has an added bonus of Mushrooms! The combination of the heat and the rain this summer has made it an excellent season for growing mushrooms. This Mushroom Risotto takes about an hour to prepare and cook and is best served immediately. Serves 5-6.
5 Cups of Chicken Stock (I am using a premade stock concentrate)
1 Tablespoon Olive Oil
1 Onion (Medium in size)
2 Sticks of Celery
2 Cloves of Garlic
400g of Risotto Rice
100mls Dry White Wine (This could be left out and more stock added if you prefer)
50g Dried Mushrooms
150g Fresh Mushrooms
100g Parmesan Cheese
Salt and Black Pepper to taste
Salad Greens to garnish or as a side
Parmesan to garnish.
Step 1: Heat stock. Add dried Mushrooms to stock, simmer on the stove for 2 minutes. Remove from heat and cover. I use dried mushrooms as well as fresh because it gives a stronger mushroom taste. Please note: Only add the dried mushrooms at this point.
Step 2: Finely chop Onion. In a large pan, heat Olive Oil and add Onion. Heat through.
Step 3: Finely chop celery and garlic. Add Celery and Garlic to the pan.
Cook the in the pan for about 5 minutes until soft.
Step 4: Add Rice and turn up the heat and stir continuously, fry rice for 2-3 minutes, control heat as required we don’t want to change the colour of the rice.
Step 5: Add the White Wine and stir until it cooks into the rice.
Step 6: Slowly, add one ladle of stock at a time to the rice mixture. Very important to cook in stock completely before adding next ladle of stock.
Step 7: Add fresh mushrooms turn down heat and simmer slowly. Continue to add stock and season with salt to taste.
Step 8: After all the stock is added taste the rice to determine if the rice is cooked through. The rice needs to be cooked but firm, simmer for longer if required.
Step 9: Remove from heat. Add Butter and Grate Parmesan into rice. Fold together.
Step 10: Plate Risotto and Garnish with Salad Greens, remaining grated Parmesan and Black Pepper.