About 15 brown mushrooms, sliced
2 large Portobello mushrooms, thickly sliced
5 tbsp butter
2 tbsp olive oil
2 garlic cloves , minced
3 shallots, finely chopped
1/2 Japanese (180ml) cup of white wine
1 & 1/2 Japanese (180ml) cups arborio rice
A few strands of saffron soaked in 2 regular cups (500ml) of hot water for 10 mins.
2 regular cups chicken stock
100ml of thickened cream
100g grated parmesan cheese
Salt and pepper to tast
To garnish
Finely chopped parsley
Grated parmesan
METHOD
Add 1 tbsp oil and 2 tbsp of the butter to a wok over high heat. Add in the brown mushrooms mushrooms and cook until golden brown. Then remove into a bowl and set aside.
Turn the heat down to medium. In the same wok, melt another 1 tbsp of butter then add the garlic and shallots.
Cook for 2 mins until the shallots soften but do not brown.
Add the wine and allow to simmer for 2 minutes, until mostly evaporated. Then add the rice and stir for 1 min. Add in the saffron water, stirring just occassionally, until mostly absorbed.
While this is cooking, melt 2 tbsp butter and 1 tbsp olive oil in a separate frying pan. Cook the portabello mushrooms on a high heat until they are just done. Put a lid on the pan to keep the mushrooms warm
Add about 1.5 cups stock to the wok, stirring occassionally until mostly absorbed Keep adding hot water in 1/2 cups until the rice is just cooked and the risotto is creamy.
Add the cream and stir to combine.
Add in parmesan, salt (I didn't use any) and pepper. Add in the brown mushrooms.
Spoon risotto into bowls, then top with portabello mushrooms (including any juices). Garnish with parsley and extra parmesan. Serve immediately.
Serves 4
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