Recipe: Mushroom Risotto - Guy Mirabella
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Mushroom Risotto - Eat Ate by Guy Mirabella, published by Hardie Grant Books [©Hardie Grant Books]
This risotto combines various types of mushrooms. If you are lucky enough to pick some exquisite pine mushrooms, you’ll find they add real elegance. My son, Paul, was cooking this risotto one night and he used just a touch of vermouth instead of wine. The vermouth adds a gentility to this dish that I love.
Serves 4
1.25 litres chicken or vegetable stock, or water
60 ml olive oil
75 g butter, plus an extra knob
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
pinch of dried chilli flakes (optional)
2 garlic cloves, finely chopped
200 g Swiss brown mushrooms, halved or quartered
150 g oyster mushrooms, halved
300 g carnaroli rice
60 ml vermouth
100 g enoki mushrooms, ends trimmed
1 medium bunch parsley, finely chopped
3 thyme sprigs, leaves picked
zest and juice of 1 lemon
1 cup grated grana padano, plus extra to serve
salt and freshly ground black pepper
Pour the stock or water into a saucepan and bring to a simmer. Meanwhile, heat the oil and butter in a second heavy-based saucepan. Add the onion, carrot, celery and chilli (if using) and cook until the onion is translucent. Add the garlic and cook for 30 seconds without browning. Add the Swiss brown and oyster mushrooms and cook gently, stirring occasionally, until they start to turn golden brown. Add the rice and continue stirring for 2 minutes. Add the vermouth and stir until it evaporates, then add a ladleful of the simmering stock and stir until absorbed. Keep adding liquid gradually in this way for 15–18 minutes.
Taste the risotto – the rice should be firm to the bite. If you prefer, cook for another 3–5 minutes, but no more, until the rice is tender in the middle but not completely soft. Remove the risotto from the heat and add the enoki mushrooms, parsley, thyme, lemon zest and juice, grana padano and extra knob of butter. Season with salt and pepper. Stir the ingredients through and then cover and rest for 2 minutes. Serve in warm bowls with extra grana padano on top.
Eat Ate is published by Hardie Grant Books, hard cover RRP $49.95
This extract is reproduced with permission (c) Guy Mirabella 2008
A soft cover edition has been released in 2010, RRP A$39.95. VisitVineyards.com and Winepros Archive subscribers can click here to purchase this new edition of Eat Ate by Guy Mirabella from our book partners, Seekbooks, at 12.5% discount off RRP (postage extra).
The hardcover edition is also available here at 12.5 % discount (postage extra).
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- Mornington Peninsula (VIC)
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