Recipe: Mushroom Risotto
Serves: 6 people
We use a mix of a few different mushrooms available at the Willunga Farmers Market, sourced from stallholders Choice Mushrooms and Pure Mushrooms. They have some delicious and interesting varieties available, and their expert team can help you choose the best mushrooms for your recipe. We like a mix of Swiss brown, king oyster and porcini mushrooms for this risotto. Tip: If you’ve got some of our Mushroom Pâté leftover then this is the perfect recipe to throw the rest of your jar into.
Ingredients
200g of unsalted butter
4 shallots (finely diced)
1 leek (finely diced)
2 sticks of celery (finely diced)
3 cloves of garlic (minced)
3 sprigs of thyme
Bunch of parsley
Handful of chives
1.5kg of Pure Mushrooms
350ml of white wine (plus 400ml for the chef)
500g of arborio rice
2 bottles of Little Acre Bone Juice (1.5 litres)
1 tbsp Truffle paste
250g of Parmigiano Reggiano
Two Hill and a Creek extra-virgin olive oil
Swiss brown mushies from Pure Mushrooms
Method
Heat Bone Juice to a simmer in a medium pot.
In a separate pan, add a knob of the butter and a splash of EVOO on medium heat. Add shallots and leeks and gently sweat them down. Add celery, garlic and a pinch of salt.
Turn up the heat. Add your mushrooms and another good knob of butter – I like to just tear them up randomly into different size pieces. Add a pinch of salt and pepper and the chopped thyme. Cook until the moisture has evaporated.
Add your rice and cook for a minute or two, stirring. Deglaze the pan with wine and reduce.
On medium heat, add roughly a ¼ of the Bone Juice. Do not overstir it. The most common problem people have with risotto is they stir too vigorously, which turns the rice gluggy. Those poor little grains of rice like to be treated gently. You want a nice creamy risotto but each grain of rice should be identifiable. A gentle agitation is best.
Once the first ¼ of the Bone Juice has been absorbed, add the next ¼ – and so on – until the rice is cooked. The rice should be tender all the way through, however still al dente. Then add the truffle paste, gently stirring through. Taste and adjust seasoning if necessary.
Now add two good knobs of butter, Parmigiano Reggiano and herbs on top. Allow to rest for a few minutes then toss through.
Serve with a generous topping of more Parmigiano Reggiano and a drizzle of EVOO.
For added texture – and to double down on the star of the show, mushrooms – we like to crisp up some extras for the top of the risotto. To prepare, preheat your oven to 200°C, throw some sliced or torn mushrooms onto a flat, lined tray, season with salt and pepper and drizzle with EVOO, then cook in the oven until crispy.