Mixed Mushroom Risotto with Garlic, Lemon & Sage OilPrint Recipe

I often marvel at how the mind works, mine in particular. It hadn’t been a good day when I sat down to read through this recipe, and the mere thought of making and photographing it the following day, was almost too much. I had also been resisting the clutches of Mr S Blanc since the late afternoon.

That was until I started adding the ingredients to my shopping list and saw that I would need to open a bottle of wine for this risotto. I went into auto pilot, decided to start prep (that would be opening the bottle of wine) and before I knew it, had a glass in my hand  – imagine!

Fast forward a day and I finally made the risotto, the wine was a crucial part and I am glad I got the chance to taste it beforehand – just to make sure it was going to do the dish justice. As for the risotto, the gentle flavours in the infused oil bring a magical element to your standard mushroom version and take it to another level.  Perfect for a night in and another glass of wine.

Ingredients
4 cups chicken or vegetable stock
1/2 cup dry white wine
1 tablespoon olive oil
80 grams butter, chopped
1 brown onion, halved, finely chopped
100 grams/3.5 ounces Swiss brown mushrooms, sliced
100 grams/3.5 ounces small button mushrooms, quartered
2 cups arborio rice
80 grams/2.8 ounces enoki mushrooms, ends trimmed
1/4 cup finely shredded parmesan
1/4 cup coarsely chopped fresh continental parsley
Pinch of salt
Shaved parmesan to serve

Garlic, Lemon & Sage Oil
1/2 cup olive oil
3 garlic cloves, thinly sliced
1/3 cup loosely packed shredded fresh sage
2 teaspoons finely shredded lemon rind
Pinch of saffron threads

Heat oil in a medium non-stick frying pan over low heat. Add garlic and cook for 30 seconds or until aromatic. Remove from heat. Add sage, lemon rind and saffron. Stir to combine and set aside.

Combine stock and wine in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer.

Heat oil and butter in a heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add Swiss brown and button mushroom and cook, stirring, for 3 minutes or until mushroom softens.

Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add a ladleful (about 125ml/ 1/2 cup) of stock mixture to the rice mixture and use a wooden spoon to stir until liquid is completely absorbed. Continue to add stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook until rice is just tender and risotto is creamy (this will take about 25 minutes).

Add the enoki and cook, stirring, for 3 minutes or until tender. Remove from heat. Stir in the parmesan and parsley. Taste and season with salt.

Spoon the risotto among serving bowls. Top with oil mixture and sprinkle with extra parmesan to serve.

Yield: Serves 4

Source: www.taste.com.au

© 2011, Michelle. All rights reserved.