We've been having a lot of fun coming up with dishes that we really crave throughout the colder winter months. One on the top of the list was THE best mushroom risotto. Sometimes at home it's hard to get a super mushroomy flavour but with the help of miso paste a few other special ingredients, we've managed to crack it. This really is the best mushroom risotto we've tasted.
We love to add a tablespoon of the Belazu mushroom pesto for an extra delicious mushroomy kick but it's really not needed if you can't get your hands on it.
Serves 4 & takes 35 minutes to cook
40g dried porcini mushrooms
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
3 portobello mushrooms, cut into small pieces about the size of 1cm
10g fresh sage leaves, finely chopped
250g risotto rice
1 veggie stock cube (or mushroom is even better), mixed with 600ml booking water
2 tsp brown rice miso paste
2 tablespoons of Belazu wild mushroom pesto (optional)
100g grated parmesan, plus more for the top
100ml double cream
Olive oil
Salt
1. Place the dried mushrooms into a mug and cover with 300ml boiling water. Leave for 30 minutes, or as long as it states on pack - as these times vary.
2. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes, or until the onions turn soft.
3. At this point, mix through the mushrooms and the chopped sage, and cook for 5-10 minutes until they turn soft. If you can, it’s better to add the mushrooms bit by bit and wait until they reduce in size, rather than all at one time.
4. Once soft, mix through the risotto rice and cook for a couple of seconds before pouring in around 1/3 of the hot vegetable stock. Mix well and leave to simmer for 10 minutes, or until the liquid is absorbed. At this point, pour in another 3rd and cook for another 10 minutes, before pouring the rest (if needed) and cooking until the rice has become soft and absorbed all of the liquid.
5. After 20 minutes and once most of the liquid has been absorbed, mix through the miso paste, mushroom pesto (if using) and grated parmesan. Add the dried mushroom juice and chop the mushrooms before mixing through. Leave for another 5-10 minutes to cook.
6. Finally, stir through the cream and serve with lots of parmesan and black pepper.
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