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Three Cheese Mushroom Risotto Recipe

Three Cheese Mushroom Risotto

Making risotto is not difficult, however it does take time and some forearm muscles. Be sure to have your entire ingredient list prepared and ready to add. Our mushroom risotto is best enjoyed during autumn after a chilly day outside foraging for mushrooms or visit to the farmers market.

Serves: 4-5                  Prep time: 10 minutes            Cooking time: 40 minutes

Ingredients

  • 2 ltr stock - vegetable, chicken or mushroom (made with the mushroom trimmings)
  • 350 gm Carnaroli rice *see tips section
  • 500 gm mushrooms sliced in small similar sized pieces. We recommend using a mix of Chestnuts, Swiss Brown, King Brown, Pine or Slippery Jacks.
  • 1 medium brown onion, finely diced
  • 2 cloves garlic, finely chopped
  • 125 ml dry white wine
  • 1 tbsp thyme chopped fine
  • 75 gm unsalted butter, in small dice
  • 125ml extra virgin olive oil
  • 50 gm Parmigiano Reggiano, finely grated
  • 50 gm Truffle Pecorino, finely grated
  • 100gm Taleggio, cut into small dices leaving the rind on
  • Salt & pepper

Method

  1. Using a medium/large heavy-based pan, bring 50ml olive oil to a medium heat then add your mushrooms and lightly sauté for 4 mins (you don’t want to colour the mushrooms). Add thyme and cook for another minute then remove all from the pan and set aside.
  2. In a separate pot bring the stock to the boil, turn down to a simmer, adding any mushroom stalks/trim.
  3. Pour 75ml olive oil into your first pan then add the chopped onion and gently cook over medium/low heat for 5 minutes ensuring it remains pale in colour. Then add the garlic and cook for a further 3 minutes, stirring occasionally so as not to burn the garlic. Add salt to taste.
  4. Pour in the rice, stirring to coat in oil without taking on any colour. After about 5 minutes the rice will start to look glassy/shiny.
  5. After taking a sip of wine (we see you) empty the rest of the glass on top of the rice and stir until it has been absorbed/evaporated.
  6. Now comes the time for the stock. Add one ladle of the warm stock at a time, stirring continuously until nearly all the stock has been absorbed. You’re looking for a loose consistency. Repeat this one ladle at a time until all the stock is incorporated.
  7. At about the 12 minute mark, check the rice for doneness; it should be halfway there. Continue this ladling/stirring process until you have added all the stock; this will take about 18 mins in total.
  8. The rice should be ‘al dente’ - mostly soft with a little crunch in the centre. Risotto is that perfection line between too wet/soupy and too dry; that moment when solid and liquid become one.
  9. Scatter in the mushrooms and stir well.
  10. Add the butter, Parmigiano Reggiano, most of the Truffle Pecorino and beat vigorously, shaking the pan as you do so. The risotto will become rich and creamy. One final check for seasoning and adjust as required.
  11. Arrange a few pieces of Taleggio in the bottom of each plate then spoon the risotto on top
  12. Sprinkle the remaining Truffle Pecorino just before serving in a warm bowl.

Tips

  • You could add the Taleggio to the risotto and let it melt through but in our version each person will find little lumps of buried cheese treasure.
  • Carnaroli rice can be found in good delis or Italian food stores. You could substitute Vialone Nano or even Arborio.
  • Using vegetable stock this is easily made vegetarian. It is also naturally gluten-free.

View the printer-friendly recipe here

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