Mushroom Risotto

Category

Yields1 Serving

 1 Small Onion - Finely Chopped
 1 Stick Celery - Finely Chopped
 200 g Risotto Rice
 1 Small Glass White Wine
 1 tsp Toadstool Kitchen Garlic & Herb Salt
 200 g Toadstool Kitchen Fresh Oyster Mushrooms
 5 g Toadstool Kitchen Dried Oyster Mushrooms
 10 ml Olive Oil
 Parmesan Cheese or Vegan Cheese - Grated
 750 ml Hot Water
 1 tsp Toadstool Kitchen Bouillon Seasoning

1

In a jug add the boiled water, Bouillon & Dried Mushrooms. Leave for 10 minutes then remove the mushrooms and roughly chop.

2

In a large pan heat the olive oil add the onion, celery & Garlic & Herb Salt and lightly fry without browning for around ten minutes. add the rice turn up the heat and add the wine, keep stirring until the wine is soaked into the rice. Now slowly add the stock a ladle at a time, stirring through and adding another when it soaks into the rice. add the the chopped soaked mushrooms at this point.

3

Keep adding the stock and stirring until the rice is tender to bite. If needed use more boiled water. This will take around 20-30 minutes. Meanwhile in a separate pan with a little oil fry the Fresh Oyster Mushrooms until crispy. Season to taste.

4

Take the Risotto off the heat and check it is cooked mix in your grated choice of cheese loosen with a litlle hot water if to thick you want a little creamy cheese sauce. Put on a lid and leave for a few minutes.

5

Serve the Risotto with the crispy mushrooms on top sprinkled with a little more cheese.

6

Two Way Tips
Separate into portions and add the any of the following before adding cheese in;
Asparagus tips and finely chopped stems
Cooked chicken
Smoked salmon slices - they will cook through with the heat of the rice
Bacon pieces
Thawed frozen peas with finely chopped mint
Top with poached egg

Ingredients

 1 Small Onion - Finely Chopped
 1 Stick Celery - Finely Chopped
 200 g Risotto Rice
 1 Small Glass White Wine
 1 tsp Toadstool Kitchen Garlic & Herb Salt
 200 g Toadstool Kitchen Fresh Oyster Mushrooms
 5 g Toadstool Kitchen Dried Oyster Mushrooms
 10 ml Olive Oil
 Parmesan Cheese or Vegan Cheese - Grated
 750 ml Hot Water
 1 tsp Toadstool Kitchen Bouillon Seasoning

Directions

1

In a jug add the boiled water, Bouillon & Dried Mushrooms. Leave for 10 minutes then remove the mushrooms and roughly chop.

2

In a large pan heat the olive oil add the onion, celery & Garlic & Herb Salt and lightly fry without browning for around ten minutes. add the rice turn up the heat and add the wine, keep stirring until the wine is soaked into the rice. Now slowly add the stock a ladle at a time, stirring through and adding another when it soaks into the rice. add the the chopped soaked mushrooms at this point.

3

Keep adding the stock and stirring until the rice is tender to bite. If needed use more boiled water. This will take around 20-30 minutes. Meanwhile in a separate pan with a little oil fry the Fresh Oyster Mushrooms until crispy. Season to taste.

4

Take the Risotto off the heat and check it is cooked mix in your grated choice of cheese loosen with a litlle hot water if to thick you want a little creamy cheese sauce. Put on a lid and leave for a few minutes.

5

Serve the Risotto with the crispy mushrooms on top sprinkled with a little more cheese.

6

Two Way Tips
Separate into portions and add the any of the following before adding cheese in;
Asparagus tips and finely chopped stems
Cooked chicken
Smoked salmon slices - they will cook through with the heat of the rice
Bacon pieces
Thawed frozen peas with finely chopped mint
Top with poached egg

Mushroom Risotto