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The Mushroom Risotto from Tapas

The Mushroom Risotto from Tapas

A delicious buttery mushroom risotto from the Tapas cookbook by Liam Tomlin.
Course Main Dish
Cuisine Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegetarian, Wheat Free
Servings 4

Ingredients
  

  • 1.2 litres vegetable stock see note 1
  • 50 grams unsalted butter
  • 1 clove garlic crushed
  • 1 small onion finely chopped
  • 250 grams Arborio rice
  • 20 grams butter diced and chilled - see note 2
  • 50 grams Parmesan cheese grated
  • salt and freshly ground peppe
  • 100 grams oyster mushrooms sliced and sauteed
  • 100 grams shemenji mushrooms sauteed
  • 50 grams shitake mushrrooms sliced sauteed

Instructions
 

  • Bring the stock to boil in a heavy based saucepan. Reduce the heat so the stock is simmering.
  • Melt the 50 grams of butter in another heavy based saucepan, add the crushed garlic clove and diced onion and sweat without colour for 2 minutes. Add the rice and seal for a further 2 minutes without colour.
  • Add a ladle of stock into the rice and stir. Continue to cook, stirring the rice continuously to prevent it from sticking. Reduce the heat so it simmers (too much heat will result in boiled rice) and continue to cook until the stock has been absorbed. Continue to add stock, one ladle at a time and cook the rice until the risotto softens. It will take between 18-20 minutes, depending on how much risotto you are making.
  • To finish the risotto, add the diced and chilled 20g butter and stir into the rice until fully incorporated. Add the parmesan and fold through the risotto. Season with salt and pepper to taste.
  • Add the sauteed mushrooms to the risotto and fold through. Divide the risotto between bowls and garnish with added Parmesan.

Notes

1. The original recipe used a mushroom stock or chicken stock. I opted to use a vegetable stock the recipe of which can be found here.
2. The original recipe called for an extra 50g butter which is added at the end of the cooking.  I added about 20grams of it, mixed it in, tasted it and it was the perfect amount for me. If you want a more decadent dish, add the full 50 grams.
3. I sauted the mushrooms in some olive oil while the risotto was cooking. I went for a crispy mushroom which took about 10 minutes, make sure to stir the mushrooms often and season with salt and pepper.