Apr 26, 2021
Swiss Brown mushroom, leek, and pea risotto
Ingredients
200 g Swiss Brown mushrooms, sliced
3 garlic cloves, minced
2 shallots, thinly diced
1 medium leek, thinly sliced
1 ½ cups arborio rice
½ cup dry white wine
4 cups good quality chicken stock
½ cup frozen peas
½ cup pecorino cheese, grated
Pinch fresh cracked pepper
1 tbsp finely chopped parsley, to serve
Extra freshly grated pecorino cheese, to serve
Directions
Add the chicken stock to a medium size pan and place it on medium heat to warm up.
Sauté the minced garlic and finally diced shallots with a drizzle of olive oil in a large heavy base pan with high sides on medium heat. Sauté until the shallots start to become transparent.
Add the thinly sliced leek and stir through, once the leeks have sweated down add the sliced mushrooms and cook for a further 3-5 minutes.
Pour in the white wine and allow to simmer for 5 minutes or until the liquid has reduced by half.
Add the arborio rice and stir through. Pour in the warm chicken stock a ladle at a time, stirring in between until all the stock has been completely absorbed or once the rice is al dente.
Add the peas and stir through.
Remove the pan from the heat and stir in the grated pecorino cheese and a good pinch of freshly cracked pepper.
Serve by dividing between 4 bowls, topping with an extra sprinkle of pecorino cheese and chopped parsley.
Nov 20, 2020
Sautéed mushroom and butternut pumpkin risotto
Ingredients
2 garlic cloves minced
½ medium brown onion, finely diced
1 cup arborio rice
⅓ cup crisp white wine for cooking
1 cup (270g) pumpkin puree
500 ml vegetable stock
2 sprigs fresh thyme leaves
½ cup parmesan cheese, grated
Cracked pepper to taste
Unsalted butter for cooking
Mushroom toppings:
1 ½ cups of mixed mushrooms – Swiss, cups and flat mushrooms – finely sliced
1 sprig fresh thyme leaves
To serve:
Extra shaved parmesan cheese
1 tbsp roughly chopped parsley
Directions
Add the diced onion, minced garlic and a knob of butter to a heavy base large frying pan on medium heat. Sauté until the onions become transparent.
Add the arborio rice followed by the white wine and stir. Allow to simmer for a few minutes before gradually pouring in the stock while continuously stirring. Allow the rice to absorb the liquid before pouring in further stock,then add the thyme.
Once the rice has completely absorbed all of the water then add the pumpkin purée and stir through and allow to absorb for 5 minutes.
Add the grated parmesan cheese and a good pinch of cracked pepper, stir through.
In a smaller frying pan add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become golden brown. Remove from the heat.
To serve, spoon the pumpkin risotto into bowls, add the sautéed mushrooms over the top and sprinkle with parsley and parmesan cheese.
Jul 3, 2019
Pesto Mushroom Risotto
Ingredients
4 cups salt reduced chicken stock
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups arborio rice
300 g cup or Swiss Brown mushrooms, sliced
½ cup basil pesto
finely grated parmesan & small basil leaves, to serve, optional
Directions
Heat the stock in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
Heat oil in a large saucepan over medium-high heat. Add the onion, cook, stirring, for 5 minutes or until soft. Add the garlic and rice, cook, stirring for 1 minute. Add mushrooms, cook, stirring 4 minutes until mushrooms are soft.
Add 1 ladleful of stock and gently stir until stock is absorbed. Repeat with the remaining stock until the rice is tender with just a slight bite. Remove from the heat, stir through the pesto, season with pepper. Scatter over the parmesan and basil if using. Serve.
Tip For vegetarian option replace the chicken stock with vegetable stock.
VARIATION: This risotto is delicious with cooked bacon or pancetta. Roughly chop 100g and cook with the onion in step 2.
Jun 12, 2019
Hoisin mushroom and chicken stir-fry
Ingredients
2 ½ tbsp peanut or vegetable oil
300 g cup mushrooms, thickly sliced
300 g chicken breast, thinly sliced
150 g sugar snap peas, topped
⅓ cup hoisin sauce
½ cup roasted salted peanuts, optional
cooked jasmine rice, to serve
Directions
Heat a wok over high heat until hot. Add 2 teaspoons oil and half the mushrooms. Stir fry 2 minutes until they start to colour. Remove to a plate. Repeat with oil and remaining mushrooms.
Add 2 teaspoons oil to the hot wok. Add half the chicken, stir fry 1 minute until golden. Remove to a plate. Repeat with oil and remaining chicken.
Add remaining oil and sugar snap peas to the wok. Stir-fry 30 seconds. Return the mushrooms and chicken. Add hoisin sauce and stir-fry until well combined and chicken is cooked through.
Stir through the peanuts if using. Remove from the heat, serve with rice.
TIP
You can replace the chicken with beef or pork fillet
Oct 6, 2017
Mushroom Paella
Ingredients
600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
250g Spanish rice
250g Flat Mushrooms sliced (3 medium or 2 large)
Chives for garnish
2 Button Mushrooms thinly sliced
2 radishes thinly sliced
50g grated manchego cheese
1 lemon, cut into wedges, to serve
Sofrito
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capsicums from jar (piquillo)
3 portobello mushrooms, ripped into pieces
4 cloves garlic, peeled
½ bunch parsley
½ bunch chives
25ml olive oil
1 pinch saffron threads
1 tablespoon smoked paprika
Directions
To make the sofrito: Place all ingredients in a food processor and process to a pesto consistency. Heat a 30cm fry pan or paella pan on high heat.
Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add Flat Mushrooms, Mushroom stock and bring to the boil.
Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16-18 minutes. Do not stir! When rice is tender and liquid has almost fully reduced (there should still be some liquid in the paella-pan), cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).
Season to taste with salt and freshly ground black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated manchego cheese.
Squeeze over lemon juice just before serving.
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