Mushrooms, fresh cream and fragrant garlic make up this creamy traditional risotto. Finished off with Italian-style cheese, crunchy pecan nuts and rosemary.
Majestic Mushroom Risotto
Majestic Mushroom Risotto
with exotic mushrooms, pecan nuts & fresh rosemary
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Arborio Rice
- Fresh Cream
- Fresh Parsley
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon
- Mixed Exotic Mushrooms
- Onion
- Onions
- Pecan Nuts
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 400ml of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the chopped mushrooms and the chopped rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
Vegetable Stock - 15ml
Pecan Nuts - 15g
Onion - 1
Mixed Exotic Mushrooms - 125g
Fresh Rosemary - 3g
Garlic Clove - 1
Arborio Rice - 100ml
White Wine - 50ml
Grated Italian-style Hard Cheese - 15ml
Fresh Cream - 50ml
Fresh Parsley - 4g
Lemon - 1
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 800ml of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the chopped mushrooms and the chopped rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
Vegetable Stock - 30ml
Pecan Nuts - 30g
Onion - 1
Mixed Exotic Mushrooms - 250g
Fresh Rosemary - 5g
Garlic Cloves - 2
Arborio Rice - 200ml
White Wine - 100ml
Grated Italian-style Hard Cheese - 30ml
Fresh Cream - 100ml
Fresh Parsley - 8g
Lemon - 1
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 1L of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 4-5 minutes until soft and translucent. Add the chopped mushrooms and the chopped rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
Vegetable Stock - 45ml
Pecan Nuts - 45g
Onions - 2
Mixed Exotic Mushrooms - 375g
Fresh Rosemary - 8g
Garlic Cloves - 3
Arborio Rice - 300ml
White Wine - 150ml
Grated Italian-style Hard Cheese - 45ml
Fresh Cream - 150ml
Fresh Parsley - 12g
Lemon - 1
TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 1.5L of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, roughly chop and set aside.
RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 4-5 minutes until soft and translucent. Add the chopped mushrooms and the chopped rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional).
PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
Vegetable Stock - 60ml
Pecan Nuts - 60g
Onions - 2
Mixed Exotic Mushrooms - 500g
Fresh Rosemary - 10g
Garlic Cloves - 4
Arborio Rice - 400ml
White Wine - 200ml
Grated Italian-style Hard Cheese - 60ml
Fresh Cream - 200ml
Fresh Parsley - 15g
Lemon - 1
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