Thursday, 28 January 2016

Vegetable Risotto with King Oyster Mushrooms

I love Risotto!

A vegetable risotto with homemade vegetable stock and sauteed King Oyster Mushrooms is a blast.
Adding many different flavours of veg that are giving the rice a variety of textures and dimensions is nice. You don´t miss any meat in this dish.

If you are not a vegetarian you can use any other homemade stock, such as chicken or beef or even a fish stock. Serve a piece of chicken, beef or fish with the risotto and all the carnivores are happy campers. Since you blitz up most of the veggies, all picky veg eaters wont moan.

Vegetable Risotto with King Oyster Mushrooms

A couple of stock cubes do the job too!

I had some veggies and herbs sitting around last week they were not looking so great, I put them in a pot with the usual companions like bay leave, chilli and pepper and made a stock. I kept it in an 1 liter Mason Jar and in the fridge, it lasts about 2 weeks. Now it got the chance to take part in making a good risotto.
A nice glass of white wine from the Gascogne was added to the rice too.


150 g Canaroli rice
2 spring onions
3 cloves of garlic
1/2 red chilli
1 green bell pepper
1 carrot
10 cm leek
60 g celeriac root
1 pok choy
1 tbsp parsley
30 g pecorino
3 tbsp butter
2 tbsp olive oil
1 glass of white wine
800 ml vegetable stock
120 g King Oyster Mushrooms
1 tbsp truffle oil
salt and pepper

Starting with the veggies

I just chop  onion, garlic and some chilli rings and the  chuck all other veggies in my Thermomix to blitz them up.
In a bit olive oil and a knob of butter I start with onion and garlic and give them 2 minutes, then all the veggies join in the pan and get sauteed.
I wash the risotto rice until the water comes away clear and add it to the pan. A second knob of butter helps with the rice.
A good glass of white wine and a couple of minutes cooking starts the risotto making.

In a small pot I bring the veg stock up to a boil, then reduce the heat and keep it simmering. A ladle of stock to the risotto and a good stirring are important. Keep it up until most of the stock is absorbed and the rice is nice and plump. It still needs to have some liquid, add a bit of butter, seasoning, the chilli and the parsley and grate a good hand full of pecorino on top.

King Oyster Mushrooms

In a pan with some olive oil and a few greens from the spring onions chuck the sliced King Oyster Mushrooms in and let them get soft. Season with salt and pepper. When they are ready, add a dash of truffle oil and serve with the risotto.

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