Mixed Mushroom Risotto

Recipe suited for

RECIPE

Ingredients

1 tablespoon olive oil
25g butter
1 medium brown onion, finely chopped
6 cups chicken stock
2 cups arborio rice
1/2 lemon, zested
1/2 cup grated parmesan plus extra for serving
sea salt
freshly ground black pepper
1/2 cup fresh mixed herbs, finely chopped
1 tablespoon olive oil
25g butter
2 cloves garlic, finely chopped
2 medium eschalots, finely chopped
6 cups fresh mushrooms of your choice i.e. brown top, shitake, enoki and button
1 dessert spoon fresh sage leaves
1 green onion, finely sliced on an angle to serve
Mixed fresh herbs to serve

Method

Heat a heavy-based saucepan over a moderate heat (Induction level 5). Add the oil and butter, then the onion and cook for 5 minutes or until soft and slightly coloured.
Meanwhile, place the stock in a separate pot and heat (Induction level 7). Cover and allow to simmer (Induction level 4).

Add the rice to the onion in the frying pan and stir well to coat and cook for 2-3 minutes or until the rice is gloss and just starting to cook. Add the lemon zest then add a ladle full of hot stock
at a time and allow to slowly absorb before adding the next ladle. Stir the rice regularly to avoid sticking. (See below for mushroom cooking which should commence halfway through risotto cooking.) After 20 minutes the rice should be just cooked and firm to the bite (al dente). Stir in the parmesan, adjust seasoning and add the fresh herbs.

Half way through cooking the risotto, heat a heavy based saucepan to a moderate heat (Induction level 7). Add the oil and butter and allow to foam then add the garlic and eschalots. Allow to become fragrant before adding the mixed mushrooms and tossing the pan gently to ensure even cooking. Once the mushrooms have developed a golden colour, add the sage leaves and toss to combine. Adjust seasoning and set aside.
Divide the risotto between 4 warmed bowls and spoon over the mushroom mixture. Garnish with sliced green onion and fresh herbs.
Serve immediately with oven-warmed bread and extra parmesan on the side

Ed’s note: You may wish to add a little fresh cream to the mushrooms at the end of their cooking process for a richer taste.
Keep leftover risotto in the refrigerator to make risotto balls.
In the final stages of cooking the risotto, you can add other flavours such as blue cheese, roasted pumpkin, extra mushrooms and so on.
Use this recipe as the base to your risotto; try serving with pan-fried scallops, garlic prawns or just as a side dish to a oven-roasted chicken or a grilled steak.
If you wish to prepare some of this recipe beforehand, cook only as far as when you start to add the stock. Allow the risotto to come back to temperature before adding the stock.