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Exotic Mushroom Risotto

Exotic Mushroom Risotto

Exotic Mushroom Risotto

Recipe by: Clem Pedro

3T extra virgin olive oil
2 leeks, chopped and washed
2 cloves garlic, finely chopped
1 cup arborio rice
1t thyme
3/4 cup dry white wine
2 - 2 1/2 cups veggie stock
1 cup dairy free cream cheese
6T roughly chopped parsley
Truffle oil to taste, optional
For the mushrooms:

3T extra virgin olive oil
300g exotic mushrooms
Salt and freshly ground black pepper to taste
2 cloves of garlic, finely chopped
1T rosemary, finely chopped

Add the oil to a pan over a medium heat before adding the leeks and cooking until soft then add the garlic and cook until it becomes fragrant. Pour in the rice and stir through the leeks and garlic, coating well in the oil to toast the rice, this should take about 1 minute.
Add the thyme and pour in the wine, stir through to flavour the rice and allow to reduce until half the wine remains in the pan.
Begin adding the veggie stock 1 ladle at a time until the rice is cooked through. The trick to getting the perfect risotto is to stir continuously. Once the rice is almost cooked through add the dairy free cream cheese and stir through.
Prepare the mushrooms bu heating the oil over a medium heat. Roughly tear and chop the mushrooms before adding to the pan and browning well before adding the seasoning and garlic, finishing with the rosemary, Stir to combine the ingredients and cook for a few minutes before adding to the risotto and stirring through.
Add the parsley and stir through before finishing with a drizzle of truffle oil.

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