Mushroom Risotto - Chef Recipe by Brett Humphries

Ingredients

1 Tbs olive oil
2 garlic cloves
200g risotto rice
1/2 cup diced onion
1/4 cup fresh garden peas
12 cherry tomatoes, halved
1/4 cup shiitake mushrooms, sliced
1/4 cup enoki mushrooms, sliced
1/4 cup King brown mushrooms, sliced
25g butter
900mL hot vegetable stock, plus a dash extra if needed

Gorgonzola cream:

100mL good quality white wine
100mL cream
50g gorgonzola cream
Edible flowers for decoration

Method

Dice onion, slice mushrooms and halve cherry tomatoes.

Put garlic into a sandwich bag, bash lightly with a rolling pin until crushed.

Heat 1 tablespoon oil with butter in a pan over a medium heat – don’t make too hot.

Add onions and garlic, once onions are translucent in colour and not brown, add rice. Stir well to coat rice in the butter for about 1-2 minutes.

Add shiitake, enoki and King brown mushrooms and sweat for 1 minute. Add half a cup of stock and stir every now and then until it has all disappeared into the rice. Continue adding and stirring in large splashes of stock at a time, until you have used it all.

While the rice is cooking, bring cream and white wine to the boil over a medium heat. Bring off heat once reduced slightly, add gorgonzola and whisk until cheese and sauce come together.

Check rice is cooked. If not cooked, add extra splash of stock and continue cooking for a bit. Once the rice is soft enough to eat, add cherry tomato halves and garden peas.

Gently stir through and continue to cook for 2 minutes.

Take off the heat and dress with gorgonzola cream and edible flowers.

Recipe provided by Camden Valley Inn