Mushroom risotto
Risotto is a classic dish that features on many menus. However, serving it perfectly is the exception rather than the rule. With this method, you can serve a creamy risotto without having to add cheese and butter – ideal for people who are allergic to cow’s milk! For this recipe we use TRUEfoods mushroom stock: a concentrated, savoury foundation built from a slow‑cooked blend of mushrooms, aromatics, and herbs.
Makes 1000g.
Allergens and dietary requirements
- Sulphite
- Vegan
Ingredients
Preparation method
Place the chestnut mushrooms in a ½ GN stainless steel tray with the thyme, garlic, and a dash of olive oil and cover with aluminium foil.
Cook in the oven at 160°C for approximately 40 minutes. Remove the foil cover in the last 10 minutes of cooking.
Blend the chestnut mushrooms into a smooth cream and, if necessary, add some water and olive oil.
Braise the finely chopped shallot in 50g of olive oil.
Fry the rice for 2 to 3 minutes with the shallot and olive oil, until it turns glassy.
Deglaze with the sherry.
Slowly add the mushroom stock, giving the rice time to absorb the liquid.
Make sure you continue to stir all the while, so that the starch is released from the surface of the grains and dissolves, creating a glutinous texture.
Leave the rice to rest for 1 minute and then add around 200g of mushroom cream and the porcini mushroom powder.
Season to taste with salt if needed.
Serve the risotto as warm as possible.
Serving suggestions
- Delicious in a dish with monkfish, black chanterelle mushroom, and sunflower seed.
- Combines well with components of black salsify, lovage, and yellow beetroot.
- Perfect in combination with sweetbread, chicken liver, and shiitake mushroom.
