The latest issue of Chapter Magazine is now available - download your copy today! DOWNLOAD

 

Mushroom Risotto - Live Life Cook

Click here to watch John cooking Mushroom Risotto.

 

Ingredients

  • 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)
     

Method

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.

 


Recipe from the experts

Nutrition by Julie Dundon, AdvAPD Dietitian

NPA is a company of nutritionists and dietitians that give people the knowledge they need to make better food choices. For over 25 years the company has advised partners in the aged care and retirement industries throughout Australia by setting and auditing standards, as well as providing education to a range of different audiences.

Recipe by John Casey, Professional Chef

John is a professional chef with over 30 years experience in highly awarded restaurant kitchens all around the world. His most recent experience in the retirement and aged care industry has allowed John to take his food preparation knowledge and apply it to improving the health of older Australians through improved food quality and age-appropriate nutrition.

Subscribe to our newsletter

Be the first to receive the latest news, events and properties for sale at Aveo

Aveo Group Limited and its subsidiaries (collectively ‘Aveo’) will collect personal information upon your completion of this Aveo newsletter subscription form.  Aveo may also collect personal information in order to conduct advertisements, publications, media statements and other promotional materials associated with Aveo’s services and products. Aveo’s Privacy Policy (‘Policy’) sets out the principles that Aveo has implemented to deal with the collection, use and disclosure, access to, information held and what purposes. The Policy extends to the consent you give when providing personal information to us on this Aveo newsletter subscription form, unless you advise that you do not consent to Aveo collecting your personal information. You can view the Policy here.

Aveo Events