Wild Mushroom Rissotto
INGREDIENTS
300g Marks Mushrooms
150g Aborio rice
1l boiling water
100g dried mixed mushroom
2 banana shallot - diced
3 garlic cloves - finely sliced
200g unsalted butter
75ml white wine
50g grated parmesan
To Garnish :
1tbsp Chopped Parsley
Drizzle truffle oil
METHOD
- In a bowl add the dried mushrooms and cover with the boiling water, cling film over the bowl and leave to infuse until the stock has cooled.
- In a thick bottom saucepan sautee the garlic & shallot with 25g of the butter and a little olive oil
- Add the wild mushrooms and cook until they start to soften.
- Next add the Arborio rice and cook until the rice has become very hot and just starting to toast. (Make sure to constantly stir).
- Then add the white wine and cook out until the wine has been absorbed completely.
- The next stage is to add your mushroom stock roughly 100ml at a time allowing the rice to absorb all the liquid.
- Once all the liquid has been absorbed check the texture of the rice, it should be soft but ever so slightly al dente
- Next add the parmesan & remaining butter, stir thoroughly until the butter has all combined and the risotto has become glossy and creamy.
- Serve on a plate or a bowl and drizzle with truffle oil & parmesan shavings.
Christmas at
Nicholas James
KEEP YOUR SPIRITS HIGH THIS FESTIVE SEASON WITH
A NICHOLAS JAMES GIFT HAMPER
