Nick Filsells Mushroom Risotto
Nick Filsells Mushroom Risotto
Serves 2 · Prep Time 15 minutes · Cooking Time 30 Minutes
Ingredients
1 generous glass of the Best Lot Malbec (for the chef)
- 750ml salt-reduced vegetable stock
- 10g dried porcini mushroom
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 garlic cloves, finely sliced
- 100g button mushrooms, coarsely chopped
- 125g butter
- 1/2 cup finely grated parmesan (or vegetarian hard cheese)
- 1tbsp black truffle paste
- 2 Tbsp Truffle oil
- Splash of olive oil
- Heat the stock and dried porcini in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic sauté for 3-5 mins or until tender.
- Add the rice and stir until well coated with oil and starts to make a crackling sound. Add chopped mushrooms and sauté for 1 minute.
- Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite. It may be necessary to top the chefs glass with more Malbec while they pay undivided attention to stirring the risotto.
- Stir the butter, truffle paste and parmesan into the rice add pinch of salt and cracked pepper.
- Serve into 2 bowls and drizzle with a little truffle oil and serve with another generous glass of the Best Lot Malbec.