Tom Kerridge's King Oyster Mushroom Risotto
The hero ingredients in this dish are all the different mushrooms so for the best possible flavour, make sure you use the best and the freshest mushrooms you can find. The result will be a luxurious creamy risotto with the massive umami hit that big, meaty mushrooms bring.
Ingredients
For the Risotto Base:
Mushroom Cream:
Mushroom Garnish:
To Serve:
Method
- First, make the mushroom cream. Add the quartered button mushrooms and cream to a pan over a medium heat and bring up to a simmer. Place the lid on the pan, turn the heat down and continue to cook the mushrooms for around 5 minutes or until they are tender.
- Then transfer the mushroom and cream mixture to a food processor and blend until smooth. Pass the mushroom cream through a sieve and into a pan. Bring the mushroom cream back up to a simmer, then add the diced king oyster mushrooms and stir well. Bring up to a gentle simmer again and cook for another 5-6 minutes or until the king oyster mushrooms are tender. Taste and season if needed then set aside.
- For the risotto base, heat the butter and olive oil in a high-sided sauté pan over a medium heat. When the butter is foaming, add the shallots and garlic and cook for just a minute, until softened. Add the rice and stir well for 2-3 minutes until the grains are well toasted.
- Pour in the wine and stir until the wine has completely reduced to a glaze. Add a ladleful of the warm stock to the pan and reduce the heat to a simmer. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 10-12 minutes, or until three-quarters of the stock has been absorbed by the rice then taste to check the bite. If the rice is tender with a slight bite, take it off the heat. If it's still very firm, add more stock and continue cooking until the rice is tender, then take off the heat and put a lid on the pan.
- Now prepare your garnishes. Add the oil to a small frying pan and place over a medium high heat. When the oil is hot, add the sage leaves and cook until crispy. Carefully remove the sage leaves from the pan and transfer to a plate lined with kitchen paper. Place the pan back onto the heat and add the butter. Once foaming, add the mixed mushrooms along with some seasoning and cook until golden for 3-4 minutes. Remove from the heat and set aside.
- Remove the lid from the rice pan and stir in the mushroom cream and parmesan. Gently stir in half of the mozzarella and sprinkle the remaining mozzarella equally into your serving bowls. Ladle the risotto into the bowls, adding a little extra parmesan if you fancy it. Then spoon over the sautéed wild mushrooms, add a few crispy sage leaves and drizzle with truffle oil.
Rate this recipe
Overall Rating:
0.00
(0)
