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Mushroom Risotto w goats cheese

Serves 4

Ingredients 

1.25 l vegetable stock

30g dried mushrooms

5 tbsp olive oil

1 small brown onion, finely diced

2 clove garlic, finely chopped

Sea salt & fresh ground black pepper

1 1/3 cups arborio rice

2/3 cup dry white wine

30g unsalted butter

2/3 cup grated parmesan + extra piece to serve

1 punnet mixed mushrooms (enoki, shitake, king brown, shimeji) sliced & trimmed

5 swiss brown mushrooms, thickly sliced

1 clove garlic, sliced

½ cup flat leaf parsley

100g soft goats cheese

Method

In a pot, bring the vegetable stock to a simmer, then turn right down to keep hot.

Place the dried mushrooms into a small bowl and cover with ½ cup warm water. Let soak for 10 minutes.

Place a medium saucepan over a medium/high heat and add 3 tbsp of olive oil, the onion, garlic and pinch of salt. Sweat this for 5 minutes, until the onion is soft and translucent. Then add the rice and stir through, cooking for another 1 minute, while stirring constantly.

Add the wine to the pan and stir this through the rice to absorb.

Then slowly begin adding the hot vegetable stock-  a ladle at a time. Wait until each ladle has been absorbed before adding another ladle, stirring constantly. Continue adding the stock, then, as it absorbs through the rice and the risotto starts to become creamy towards the end, add the soaked mushrooms and their water and stir them through.

While the risotto is cooking, place a medium frying pan over a high heat and add 1 tbsp of oil. Add the more dense, hardier mushrooms with a pinch of salt and sauté until lightly coloured. Add half the garlic and toss through then spoon the mushrooms onto a plate. Repeat with the remaining mushrooms and add half the parsley.

Once the rice is cooked and the risotto is loose and creamy, remove from the heat, add the butter, parmesan, parsley and adjust the seasoning to taste. Cover the risotto and let sit for 2-3 minutes.

To serve, spoon the risotto onto plates and top with some mushrooms, goats cheese and finish with some extra parmesan, a drizzle of olive oil and crack of black pepper.

Easy as, and anyone would think you have Italian heritage! 

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