Click here to watch John cooking Mushroom Risotto.
- 150g butter, divided into 3 x 50g portions
- 350g fresh mushroom mix (swiss brown, button, shiitake and oyster) - Large mushrooms sliced, small mushrooms halved/quartered
- 5 cups chicken or vegetable stock
- 1 tsp fresh thyme leaves
- 1 tbs extra virgin olive oil
- 1/2 cup leek, finely chopped
- 1 garlic clove, crushed
- 1 1/4 cups of arborio rice
- 1/4 cup dry white wine
- 1/4 cup dry vermouth
- 1/4 cup grated Parmesan cheese, plus additional for serving
- Fresh herbs
- Salt and cracked pepper seasoning
- Truffle oil to finish (optional)
1. Melt 50g butter in heavy based saucepan over medium-high heat. Add 1/2 of mushrooms and sprinkle with salt. Sauté mushrooms until they begin to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl, repeat process with remaining mushrooms.
Melt 50g butter in heavy based saucepan over medium-high heat. Add 1/2 of mushrooms and sprinkle with salt. Sauté mushrooms until they begin to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl, repeat process with remaining mushrooms.
3. Melt remaining butter with olive oil in heavy large saucepan over medium-low heat. Add leek, garlic and thyme, sprinkle with salt, and sauté until tender, 3 to 4 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed then add 2 cups stock and stir until almost all broth is absorbed, about 2 minutes. Continue adding 1/2 cup of stock in intervals, stirring until, until rice is halfway cooked, about 8 - 9 minutes. Stir in sautéed mushrooms. Continue adding stock by 1/2 cupful, stirring, until rice is al dente firm to bite and risotto is creamy. Stir in 1/4 cup grated good quality Parmesan cheese. Transfer risotto to serving bowl. Sprinkle with additional Parmesan cheese, cracked pepper, fresh herbs and truffle oil. Serve with rocket salad.