Cold mushroom risotto
| Recipe By: | Phillippa Cheifitz |
| Serves: | 3 to 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 20g sachet porcini mushrooms
- 7 cups vegetable stock
- olive oil, to drizzle
- 1/2 onion, finely chopped
- 5 garlic cloves, finely chopped
- 400g portabellini mushrooms, sliced
- a pinch sea salt, plus extra to taste
- Black pepper, freshly ground
- 350g arborio rice
- 500 ml dry white wine
- 125g Wineland Brie, thinly sliced, at room temperature
- 5 g Italian parsley, finely chopped
- fresh rocket leaves and drizzle of creamy walnut oil and whole-grain mustard dressing
- a bunch of watercress, leaves only
- lemon juice (about 3 small lemons)
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Cooking Instructions
- Place the dried mushrooms in a large bowl. Pour over the boiling stock and leave for 10 to 15 minutes. Fish out the mushrooms and slice.
- Heat about 3 Tbsp of olive oil in a wide pan. Add the onion and cook gently until softened but not browned. Add the garlic and portabellini mushrooms, and, if necessary, more oil. Stir-fry the mushrooms until just cooked, then remove and set aside. Season to taste.
- Heat a little more oil in the pan. Add the rice and stir around. Pour in the wine and cook, stirring, until the wine reduces.
- Add the porcini mushroom stock, ladle by ladle, until the liquid is absorbed and the rice is swollen and just tender. (You shouldn’t have used all of the liquid, so spoon the rest into the cooled risotto to loosen it.)
- Check the seasoning. Mix in the reserved mushrooms then turn onto a serving dish.
- Top with the sliced cheese and, if you like, a drizzle of olive oil.
- Make the herb salad, using only the leaves of the parsley, rocket and watercress, moistened with olive oil and lemon juice.
- Serve the risotto at room temperature with the herb salad on the side.
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