Mushroom Risotto from Justin Narayan
Ingredients
800g mushrooms (whatever mushroom you like)
1 shallot
3 cloves garlic
2 cups arborio rice
50g butter
2 tbsp olive oil
1 cup white wine
4 cups chicken stock
60g Parmesan cheese
Method
Place a pot on medium high heat, add 1 tbsp of olive oil then roughly chopped mushrooms and caramelise (avoid stirring to get GBD) once you have good colour on one side mix and cook for 1 min to soften. Remove from the pot and set aside add butter and 1 finely chopped shallot to the pot and cook for 1 min to soften, then add roughly chopped garlic and cook for about a minute, add rice and toast for 2 mins, go in with wine and cook until it’s absorbed, then gradually add in warm stock a ladle at a time, constantly stirring until the rice is cooked and all the stock is mostly absorbed (takes about 15-20 mins) half way into this process add your cooked mushrooms and all the resting juice into the pot. Finish with finely grated Parmesan and stir through to get that creamy texture and serve immediately. Garnish with cheese, extra virgin olive and serve with a glass of Acceptable Wine's Pinot Gris
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