WAYNE DELVE

Mushroom Risotto
40g Oyster Mushrooms
40g Shitake Mushrooms
40g Dried Porcini Mushrooms regenerated in Hot Water
5g unsalted butter

All sautéed for 4 – 5 minutes in 5 grams of unsalted butter.

For The Risotto
½ onion finely chopped
2 garlic cloves pureed
2 tblspns olive oil
250g Carnaroli rice
7 pinches sea salt
2 pinches white pepper
300ml Hot Water
300ml Mushroom Stock

Ingredients to Finish the Risotto
20g parmesan cheese finely grated
2tblspns mascarpone cheese
2 Sprigs Basil leaves, chopped
1 Sprig Parsley, chopped
10ml lemon juice

Cooking the Risotto Method
Sweat the Onion and garlic in olive oil for 2 minutes to soften then add the rice and cook over a medium heat for another 2-3 minutes until slightly translucent. Add the seasoning and mix well. Add the hot water and keep mixing the rice on a simmering heat until it has absorbed all the water (approx 10minutes). Then add the mushroom stock and again keep mixing and moving the rice as it requires to be cooked evenly (10 minutes). 5 minutes before the rice is ready fry off the oyster, shitake and porcini mushrooms in foaming butter (4-5 minutes) remove onto kitchen paper.

Finishing the Risotto
After 20 minutes add the sautéed mushrooms cook for a further 5mins stirring occasionally. Add the parmesan cheese, mascarpone herbs and lemon juice, combine well and season to taste.

If you feel that all the stock is being used up and the rice is not cooked to your liking add some more hot water until you achieve the correct texture.

The stirring of the risotto will bring out the natural starch, giving it a creamy consistency and also distribute the heat to give an even cooking of the rice.