Butternut and Mushroom Risotto recipe |
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09/06/2011
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Ingredients250g Arborio Rice500g Roughly Diced Butternut 20ml NoMU Fond (I used Beef) 250g Sliced Brown Mushrooms 20g Dried Exotic Mushrooms (I used Chanterelle), Rehydrated with Liquor Reserved 1 Diced Onion 4 Tbsp White Wine 2 - 4 Tbsp Grated Hard Cheese, such as Parmesan 2 - 3 Tbsp Butter Olive Oil for Frying DirectionsRehydrate dried mushrooms and reserve the mushroom liquor - should take about 30 minutesBoil butternut in enough water to just cover the cubes until broken down and puree-like Add the NoMU Fond and the mushroom liquor to the butternut - make sure that you have about 600mls of liquid here as this is going to be your stock Boil the rice for 7 minutes, drain but don't remove the starch Fry onion in olive oil, until translucent Add half the sliced mushrooms and the exotic mushrooms and continue frying Add the rice and cook for about 2 minutes Add the wine and cook until it has evaporated Add the stock a ladleful at a time, it should absorb quickly - the rice should take about 10 minutes to cook Fry the remaining mushrooms in butter, salt, pepper and garlic (if desired) Add to the risotto with the cheese and butter You may also like to add some chopped flat leaf parsley Serve immediately with a final grating of cheese CommentsThe secret to a quick risotto is to boil the rice for 7 minutes and then not to rinse the starch off before using it. This little tip takes the mission out of making risotto and provides the same resultsServingsServes 2-4Recipe kindly provided by Leaine's Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs. |
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