Mushroom Risotto with mushroom sauce by Manu

Serves 2 | Prep Time: 15mins | Cook Time: 55mins

INGREDIENTS

400g Carnaroli rice  

1 glass Chardonnay

approximately 700g mix mushrooms (Xotic Mushrooms)

3 golden Shallots (finely chopped)

3 cloves garlic (finely chopped)

40g butter

40g Parmesan cheese 

Thyme

2 pouch of mushroom sauce by Manu

3 sprigs flat-leaf parsley

Salt, pepper

Olive oil 

Approximately 1 litre home-made Chicken stock (or vegetable)

METHOD

1. Heat up a large shallow pan on medium heat, drizzle in some olive oil, when hot add in the shallots, cook for 3 minutes, then the garlic, cook for 1 minute, then pour in the rice. Toast it, stirring continuously. Add salt and pepper. Pour the glass of wine. Keep stirring until the wine evaporates. Only the rice should remain.

2. Lower the heat and stir in three ladles of chicken stock over the rice.

3. In the meantime cut your mushrooms in anyway you want, set aside. heat a frying pan on high until it smokes. Oil the pan. Cook the mushrooms until browned. Add the thyme, salt and pepper and set aside.

4. Add two more ladles of stock to the rice. Let the rice soak it up.

5. Add the mushrooms to the risotto pan. Pour in two more ladles of stock. Stir the risotto well to soak it up.

6. Prepare the flat-leaf parsley by removing the leaves and chopping them with a knife.

7. Stir the risotto again. Add a final ladle of stock. The rice should be transparent with a white centre. Remove from the heat and set aside for two minutes.

8. Heat up the mushroom sauce by Manu.

9. Last, add the Mushroom sauce by Manu, the parsley, then the Parmesan and butter. Stir vigorously.

10. Arrange the plates with some mushrooms, parsley and Parmesan.

Manu’s Tip:

Add more stock if the risotto becomes too thick, and always serve on a warm plate to prevent the risotto from cooling on contact.