bread is a vegetable

wild mushroom risotto

ingredients

serves four to six people

700g wild mushroom mix
1 cup risotto rice
chunk of butter
2 finely sliced leeks, exc. dark green parts
1 litre low salt chicken broth
1 tbsp extra virgin olive oil
1 cup dry white wine
1/2 cup vermouth, optional
parmesan, finely grated, for topping
truffle salt, for topping

instructions

1 of 5

700g mushrooms | butter | salt | pepper

Rip the mushrooms into bite-sized pieces. Fry with butter, salt and pepper in two batches. Set aside after done.

2 of 5

1.5 tbsp butter | 1 tbsp extra virgin olive oil | 2 finely sliced leeks

Softly fry the leeks with butter and olive oil until golden, around 4-5 minutes.

3 of 5

1 cup risotto rice | 1 cup dry white wine | 1/4 cup dry vermouth, optional

Add the rice into the leek pan with the dry white wine and vermouth. Stir for around 1 minute until the alcohol is absorbed and the edges of the rice grains start turning white.

4 of 5

low salt chicken broth

Add chicken broth cup by cup, each time stirring until almost all of the liquid is absorbed by the rice. When the rice is half cooked, around 10 minutes in, add the mushrooms back in. Keep going until the rice is creamy but not too soft.

5 of 5

parmesan, finely grated | truffle salt | extra virgin olive oil

When the risotto is done, serve with a sprinkle of parmesan, truffle salt, and a drizzle of olive oil over the top.