Wild rice mushroom risotto
March 4th 2008 23:07
Ingredients:
½ cup wild brown rice (available in organic stores)
½ cup Arborio rice
½ cup Swiss brown mushrooms, sliced
½ cup oyster mushrooms, sliced
½ cup shitake mushrooms, sliced
1 large portabella mushroom, sliced
Handful of pine nuts
Stock:
5 saffron threads
250ml vegetable stock
Seasoning:
1-2 tablespoons butter
1-2 pieces garlic
¼ onion, diced
1 tablespoon light cream
Topping:
Fresh parmesan cheese, grated
1. To prepare the stock, place the vegetable stock in a pan with the saffron threads. Top with 4 cups water and allow to boil for 10-15 mins.
2. Once the stock is ready, pour it through a strainer to remove the saffron threads.
3. Place the butter in a large pot and fry the onions until slightly brown.
4. Add the pine nuts and allow to brown slightly.
5. Next, add all the types of mushrooms, and allow to the mushrooms to wilt slightly. This will take about 5-7 mins. You will see a liquid starting to form at the base of the pot. (You might also need to add some butter if necessary).
6. Add both types of rice, coating it well with the mushrooms and any liquid in the pot. Continue to mix for about 2-3 mins until the rice turns transparent.
7. For the next phase, add 1 cup of stock at a time and allow the rice and mushrooms to cook for about 5-7 mins or until all the stock has been absorbed.
9. Once the risotto is ready, stir through the tablespoon of cream.
10. Serve topped with parmesan cheese.
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