adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mixed mushroom risotto with garlic, lemon & sage oil
Mixed mushroom risotto with garlic, lemon & sage oil
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in the exquisite allure of mushrooms with a decadent creamy risotto.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 125ml (1/2 cup) dry white wine
  • 80g butter, chopped
  • 1 brown onion, halved, finely chopped
  • 100g Swiss brown mushrooms, sliced
  • 100g small button mushrooms, quartered
  • 440g (2 cups) arborio rice
  • 80g enoki mushrooms, ends trimmed
  • 20g (1/4 cup) finely shredded parmesan
  • 62.50 ml coarsely chopped fresh continental parsley
  • Pinch of salt
  • Shaved parmesan, extra, to serve
  • 125ml (1/2 cup) olive oil
  • 3 garlic cloves, thinly sliced
  • 82.50 ml loosely packed shredded fresh sage
  • 2 tsp finely shredded lemon rind
  • Pinch of saffron threads
Instructions:
  • For the flavorful garlic, lemon & sage oil, gently warm the oil in a non-stick pan. Sauté garlic until fragrant, about 30 seconds. Take off heat, then mix in sage, lemon zest, and saffron. Combine well and keep aside.
  • In a saucepan, bring stock and wine to a gentle boil over medium heat. Reduce heat and let it simmer.
  • In a heavy-based saucepan over medium heat, heat oil and butter. Cook onion for 2 minutes until soft. Stir in Swiss brown and button mushrooms and cook for 3 minutes until softened.
  • Stir in the rice and cook for 2 minutes until it becomes glassy. Pour in a ladleful (about 125ml/ 1/2 cup) of stock mixture and stir with a wooden spoon until the liquid is fully absorbed. Gradually add more stock, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Cook for approximately 25 minutes until the rice is tender and the risotto turns creamy.
  • Cook the enoki mushrooms, stirring constantly, for 3 minutes until they are tender. Remove the pan from heat, then mix in the parmesan and parsley. Taste the dish and add salt as needed.
  • Divide the creamy risotto into serving bowls. Drizzle with the flavorful oil mixture and garnish with an extra sprinkle of Parmesan before serving.

Similar Recipes