SHIITAKE MUSHROOM & CRISPY SAGE RISOTTO

THIS RISOTTO IS SIMPLE TO MAKE. INFUSED WITH PUNCHY SAGE NOTES AND AROMATIC SHIITAKE MUSHROOMS FOR RICH, AND SAVOURY TASTE.

Preparation time: 5 minutes

Cooking time: 30 minutes

INGREDIENTS ------------------

serves 2-3

700 ml simple mushroom stock [to make it: mix 700 ml boiling water with handful of wild dry mushrooms, 1 tbsp unrefined salt and dry herbs of choice]

125 ml white wine

30 ml / 1 shot honey liqueur [optional]

220 g arborio rice

40 ml extra virgin olive oil

1 shallot, finely chopped

60 g shiitake mushrooms [or other aromatic mushrooms], roughly chopped

3 - 4 fresh sage leaves

50 g Parmesan or vegan cheese alternative

unrefined salt to taste

black pepper, freshly ground and roasted in the pan to intensify the flavour

2 -3 extra sage leaves, dry fried on the hot pan until crispy

METHOD ---------------------

1. Heat the oil in a large saucepan. Add the onion and cook over medium heat for 3 minutes, or until soft not allowing it to brown.

2. Add the rice and turn up the heat and stir until translucent.

3. Add the fresh sage leaves, then pour in the wine & liqueur [if using] and keep stirring until alcohol evaporates and leaves the rice with a tasty essence.

4. Add the first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.

5. Add the mushrooms.

6. Keep adding ladlefuls of stock, stirring gently, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes or until the rice is tender and creamy [as every risotto rice is slightly different, you may not need to add all the stock, or you may run out of it, in such case you will need to add a little hot water].

7. Stir in the Parmesan or your vegan alternative and season.

8. Remove from heat and leave for 2 minutes.

9. Garnish with crushed crispy sage and roasted black pepper.

#vegetarian #vegan #risotto #rice #glutenfree #mushrooms