This earthy dish is great for some added winter warmth. This dish is not that difficult to make, it just take a little time, attention and regular tasting! The starch released from the rice, together with a rich mushroom stock creates a creamy, complex base, so there is no need to add any dairy or other competing flavours.
ingredients
- ¼ cup Activated Almonds see product
- 1 tbsp. Coconut Oil see product
- 1 cup arborio rice
- 2 ½ cups vegetable stock
- ¼ cup boiling water
- 25g dried porcini mushrooms
- 1 cup button mushrooms, roughly chopped
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 small bunch of sage, torn
- 6 twigs of thyme,
- 2 tbsp. olive oil
- ½ cup dry white wine
- 1 cup rocket
- juice of 1 lemon
- salt and pepper
method
- Step 1Rehydrate the dried mushrooms in the boiling water for 20 minutes. Add this to the stock and gently heat.
- Step 2In a bowl gently massage the rocket with the lemon juice and a pinch of salt and pepper and set aside.
- Step 3Fry off the onion and garlic in the Coconut Oil with 1 tbsp. of olive oil for 5 minutes or until the onion is tender and translucent.
- Step 4Add the herbs and the mushrooms and cook on high for 5 minutes until the mushrooms begin to soften.
- Step 5Add the white wine and cook on medium heat until the liquid has evaporated.
- Step 6Add the arborio rice and stir the mixture for 4 minutes, toasting the grains until they begin to pop.
- Step 7Add ¾ of a cup of the stock to the rice and stir through until the liquid has been absorbed, repeating until the rice is slightly translucent on the outside with a light al-dente firmness in the center, approximately 20-25 minutes. Season with salt and pepper if needed.
- Step 8Gently toast the Activated Almonds in a little Coconut Oil and a pinch of salt until slightly browned, then roughly chop.
- Step 9Arrange some rocket on a plate, with a scoop of the risotto and a sprinkling of the almonds and serve with a final drizzle of olive oil.
- FAVOURITE 7
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