It’s fair to say I really like mushrooms and am continually innovating on mushroom risotto recipes. I do have to say this has been the best so far. So here it is! Garlic drenched mushrooms and tangy risotto, what is not to love.
Time: 30 minutes Serves: 2-3
250g Mixed Mushrooms (or chestnut)
250g of risotto rice
50g of Pecorino cheese
1L of vegetable or chicken stock
1 bulb of garlic (preferably smoked)
3 table spoons of butter
25ml of white vermouth
50 ml of buttermilk
Somthing green to garnish if you fancy
- Chop all the mushroom roughly. Place in a pan and 1 table spoon of butter and gently sauté for 5 minutes.
- Cut the bulb of garlic in half so you cut though each clove of garlic. Place these two halves garlic cloves down in the pan. Add the remaining butter and cook on low till mushrooms are soft. Don’t left the garlic burn.
- In a frying pan coat the rice grains in a little oil and gentle toast for 1 minute
- Add a little stock followed after a minute with all the vermouth.
- Slowly add in the more stock once it is absorbed. Stirring regularly.
- Keep following this process of adding stock once it is absorbed and stirring regularly.
- This should take about 15-20 minutes but check that the rice is soft with a slight bite.
- Add the cheese and mix till well absorbed. Then add the buttermilk and mix well
- Serve the risotto and assemble the mushrooms on top with the garlic butter. If you really like garlic add some of the cloves to the mushrooms.
- Garnish with something green like parsley.