This week we met up with restaurant Monsieur to make Chef Kim and Vicky’s Local Wild Mushroom Risotto; the perfect comfort food to keep warm this season. This recipe is simple to make and allows you to prepare beforehand, making dinnertime a breeze.
Ingredients
- 5 litre vegetable stock
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 French shallot (finely chopped)
- 4 branches of thyme
- 400g Arborio rice
- 2 cups of white wine
- 1 cup of cream
- Pint mixed mushrooms (of your choice)
- 2 spears of asparagus
- 1 handful of baby spinach
- ½ clove of garlic
- ¼ cup parmesan cheese
- Salt and Pepper to taste
Directions: Preparation
Add vegetable stock to a pot and bring to it to a boil. In another pot, melt the butter and add the olive oil, shallots and thyme. Sweat it at medium heat for 8 minutes without coloring.
While you wait, chop the asparagus and mushrooms, and then set aside. After 8 minutes, add the rice and stir it well for one minute. Add the white wine and deglaze it, continue stirring until it almost reduces.
Slowly add the vegetable stock with a ladle and stir it until the water dissolves and the rice becomes translucent (aldente style), keep the leftover vegetable stock to add in later. Once dissolved and translucent, spread and lay out the rice on a baking tray to cool off.
Cooking
In a pot or pan, sauté the mushrooms with garlic, salt, and pepper. When the mushrooms are nicely colored, add the chopped asparagus and then the spinach.
Add the cooked risotto, from the baking tray, with 1 cup of vegetable stock and cream. Add Parmesan, salt and pepper and stir until the rice is creamy but firm. You can add more vegetable stock if you need based on taste.
Garnish with Parmesan cheese and micro flowers or greens.
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This Mushroom Risotto looks like a good recipe that I would like to try, but there is 1 cup of cream on the list of ingredients and the instructions don’t mention where and when to add it.
Sorry about that, it goes in when you add the risotto to the mushrooms (with the rest of the vegetable stock)