Mushroom & Lemon Risotto

Serves 6-8

Sometimes, all you need is comfort food. But who says comfort food can’t be fancy? this Mushroom Lemon Risotti Recipe is there to hit the spot.

If you are planning a delicious vegan dinner or event, go Italian. Our mushroom & lemon risotto with chilli is an easy labour of love and flavour.

Ingredients:

Risotto base:

2 litres mushroom stock
2 Tbsp olive oil
2 Tbsp butter
1 onion / 2 shallots, finely diced
2 garlic cloves, minced
1 tsp chilli flakes
2 cups arborio rice
250ml dry white wine / or a splash of brandy
Salt and pepper, to taste
To finish off the risotto:
Zest of 1 lemon
50g butter, cut into cubes
60g Parmesan, finely grated

Mushrooms:

2 Tbsp olive oil
500g mixed cultivated mushrooms, sliced
5 sprigs thyme
2 garlic cloves, finely grated
2 Tbsp butter
2 Tbsp fresh lemon juice
Salt and pepper, to taste
To serve: Parmesan shavings, micro herbs and lemon zest

Method:

Keep mushroom stock warm in a pot on the stove.
For the risotto base:
Heat olive oil and butter in a large pot. Add onion and a pinch of salt and cook until the onion is
very soft. Add the garlic and chilli flakes and cook until fragrant.
Add rice and stir well. Toast the rice until the grains are translucent around the edges and
beginning to brown. Add wine and stir until wine is completely absorbed.
Reduce heat to medium low, and ladle in hot mushroom stock stirring constantly and allowing
liquid to absorb fully before adding more. Keep adding stock until rice is creamy but remains al
dente. Adjust seasoning.
Switch off the heat. Stir through the lemon zest. Add the final butter and parmesan.
Stir quickly and then place the lid on the pot and leave until serving.
For the mushrooms:
Heat oil in a large frying pan. Add mushrooms and season with salt and pepper.
Cook, tossing occasionally, until golden browned and tender.
Add thyme, garlic, and butter and cook until garlic softens and butter is golden brown.
Remove from heat and add lemon juice. Toss to coat and discard the thyme sprigs.
Divide risotto among bowls.
Top each with a few spoonfuls of mushroom mixture.
Serve with micro herbs, an extra grating of lemon zest and Parmesan.

Categories: Mushroom & Lemon RisottoTags: , , , ,

Sharese Hunt

Love all things wine-related.

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.