Mushroom Risotto

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Mushroom Risotto

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.

SERVES 4

ingredients

¼ cup Activated Almonds
1 tbsp. Coconut Oil
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 1 :Rehydrate the dried mushrooms in the boiling water for 20 minutes. Add this to the stock and gently heat.
Step 2 :In a bowl gently massage the rocket with the lemon juice and a pinch of salt and pepper and set aside.
Step 3 :Fry 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 4 :Add the herbs and the mushrooms and cook on high for 5 minutes until the mushrooms begin to soften.
Step 5 :Add the white wine and cook on medium heat until the liquid has evaporated.
Step 6 :Add the arborio rice and stir the mixture for 4 minutes, toasting the grains until they begin to pop.
Step 7 :Add 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 8 :Gently toast the Activated Almonds in a little Coconut Oil and a pinch of salt until slightly browned, then roughly chop.
Step 9 :Arrange 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.

Article printed from Loving Earth: https://lovingearth.net/

URL to article: https://lovingearth.net/blog/blog/2015/01/20/mushroom-risotto/