Mushroom Risotto - Chef Recipe by Micheal Nguyen

Ingredients

1L vegetable stock (preferably homemade)
2 Tbs olive oil
1 brown onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 diced or crushed garlic cloves
40g butter
500g mixed mushrooms as per personal preference
2 Tbs flat leaf parsley, chopped
1 cup finely grated Parmesan
200g camembert or brie, cubed and at room temperature
200g roasted hazelnuts
1/2 bunch coarsely chopped chives

Method

Heat stock in a saucepan over a high heat until almost boiling, reduce heat to low and keep hot.

Heat one tablespoon of olive oil in a large saucepan on medium heat and sweat out the onion and half the garlic until onion becomes slightly translucent. Stir in the rice until well coated.

Add the wine to the rice mix and cook until evaporated, or the mix starts to dry. Add a ladleful of hot stock and stir gently until absorbed by the rice.

Continue this process until the stock mixture has been used, or the rice is tender with a light bite. Take off the heat and set aside.

Heat remaining oil, butter and garlic in a fry pan on medium to high heat until golden. With a slotted spoon, remove garlic and set aside to use later, but leave oil and butter in the pan. Add mushrooms in batches and cook until golden and tender.

Combine all the mushrooms, parsley and garlic in a bowl and mix well.

Add mushroom mixture to rice and stir well, combining all ingredients. Add Parmesan, taste and season if needed.

To Serve:

Serve in bowls and garnish with hazelnuts, cheese cubes and chives.

Recipe provided by Goodfields Eatery