MUSHROOM RISOTTO WITH ROCKET SALAD
| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
Risotto
- 100g dried mushrooms such as porcini(I used mixed mushrooms)
- 40g butter
- 2tbsp olive oil
- 1 garlic cloveminced
- 1 medium onionfinely chopped
- a few rosemary sprigsfinely chopped
- a few sage sprigsfinely chopped
- handful of basil leavestorn
- 4 tomatoespeeled and chopped
- 350g risotto rice
- 1.5l vegetable stock
- small bunch parsleyfinely chopped
Salad
- 200g rocket
- 12 sun-dried tomatoes
- 4 marinated artichokes, drained and sliced
- juice of 1 lemon
- 100ml olive oilextra virgin
- 1tsp dijon mustard
- salt & freshly ground pepper
Instructions
- Soak the mushrooms in a large bowl of boiling water for about 20 min. Its a good idea to give them a quick stir around after the first few minutes to loosen any sand particles that might be stuck between them
- Meanwhile, melt butter with the oil in a medium/large pan. Then add the garlic, onion, rosemary, sage and basil and fry for a few minutes on low heat (you don’t want the garlic to burn). Add the tomatoes and cook for 15 minutes, stirring occasionally
- Scoop the mushrooms out the water and squeeze out excess water. Add to the tomatoes, season with salt and pepper, cover and cook for 15 minutes. I like to use some of the mushroom water to add flavour, so I lade out the top part, ensuring that no sand from the bottom of the bowl is added. Discard the rest
- Prepare the stock – it needs to be hot
- Now, stir in half the parsley and risotto rice, making sure the rice is coated in the sauce from the pan. Pour in the wine and cook until it has evaporated
- Add a ladle of stock/mushroom water and stir, cooking until it has evaporated. You will need to stir frequently
- Keep adding stock and stirring until it has evaporated, you will use most of the stock. It should take about 20-25 minutes until the rice is cooked
- For the dressing whisk the lemon juice with the mustard. Slowly add the oil and keep whisking, the dressing should become slightly thick. Season with salt and pepper. Set aside until ready to serve
- For the salad, scatter the rocket on a large plate. Slice the sundries tomatoes into smaller pieces and arrange the tomatoes, artichokes and olives on the salad. Set aside until ready to serve
- Drizzle salad dressing over the salad. Stir in half the parmesan into the risotto and the rest of the parmesan
- To serve, ladle the risotto onto the plates and scatter with the remaining parmesan
Recipe Notes
