Risotto with Button Mushrooms
A hearty dish served with creamy Risotto and brown Button Mushrooms. The stems of the mushrooms are cooked with the risotto, while the heads are fried to release the full flavour and give a different texture.
Ingredients | Serves 4
| 400 g | Risotto Rice |
| 1 | Onion |
| 1 | clove garlic |
| 24 | not too small Brown Button Mushrooms |
| 2 dl | White Wine |
| 1 liter | Vegetable Stock |
| Sprigs of | fresh Thyme, Rosemary and Oregano |
| Salt | |
| fresh ground black Pepper | |
| Small leaves to decorate | |
| Butter and rapeseed oil |
Preparation
- Clean the brown button mushrooms with a brush and remove any dirt. Cut the heads from the stems and slice them into junky strips. 3-4 per head. Chop the stems into small cubes. Set both aside.
- Dice the onion and crush the garlic. Pluck the leaves from the thyme twigs and finely chop the rosemary needles and chop with the oregano leaves.
- Prepare one liter of vegetable stock and keep it simmering on very low heat.
- Heat two tablespoons of oil in a deep saucepan and gently fry the onion and garlic until soft but not browned. Add the rice and stir until all the rice is covered in oil for about 2 minutes.
- Pour in the white wine, the diced mushroom stems, and the herbs. Reduce the heat a little and cook while stirring until the liquid has almost been reduced. Then ladle a soupspoon full of vegetable stock onto the rice and stir. Continue this process until the rice is cooked but still has some bite. Keep stiring the rice ocasionally to make sure it doesn't stick on the bottom of the pan. Season with salt if necessary.
- While the rice is still cooking, heat a teaspoon of oil in a frying pan and saute the strips of the mushroom heads until slightly browned and cooked. Don't overcook them, it's nice if they are not too soft.
- Before serving, add some nobs of butter to the risotto rice to give it a creamy and shiny texture.
Serving | Spoon the risotto into bowls and top with the fried mushroom heads. Decorate with some fresh small leaves and some fresh ground pepper. Serve immediately.
