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
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.