Name: Mushroom Risotto
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Litre Vegetable Stock; 1 Onion; 5 Cloves Of Garlic; 250g Shiitake Mushrooms; 100g Butter; 300g Risotto Rice (We Used Carnaroli); 175ml White Wine; 100g Pecorino Cheese; 4 Chestnut Mushrooms; 4 Fresh Organic Eggs; Salt; Black Pepper; Olive Oil

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The lads from Pastore have blessed the MOB Studio, teaching us the ultimate way to make mushroom risotto. So simple yet so effective.

Mushroom Risotto

Bring the stock up to just below a simmer in a saucepan. 

Dice up your onions, crush two cloves of garlic, and then finely chop your remaining three cloves of garlic.

Tear your shiitake mushrooms into small pieces. Add half of your butter to a frying pan with a little oil until it begins to foam. Fry off your mushrooms until they're golden, this should take about 10 mins, then add in your 2 cloves of crushed garlic.

Drain off the mushrooms, saving the oil/butter mixture. In the same pan, add your diced onion. Cook until they start to become golden, for about 5 mins. Next, add your 3 finely chopped cloves of garlic.

When the garlic has started to sweat for 2 mins add your risotto rice.

The idea is to slightly toast the rice, so when you drag your spoon across the bottom of the pan the rice should feel like it’s slightly sticking to the pan. This should take roughly 3 mins on a gentle heat.

Add your stock ladle by ladle until the risotto is al dente, this should take about 15 mins. Add your butter and 50g grated pecorino cheese and leave to rest for 10 mins.

Save a little stock so that you can adjust the consistency of your risotto if needed.

Meanwhile, separate your egg yolks and finely slice your raw chestnut mushrooms. 

Plate up your risotto with your fresh egg yolks, sliced chestnut mushrooms, a generous amount of fresh black pepper, and more cheese. Enjoy.

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£5-£8

Italian

Veggie

Mushroom
Risotto

849 A9785 2

Dinner

Bring the stock up to just below a simmer in a saucepan.

Dice up your onions, crush two cloves of garlic, and then finely chop your remaining three cloves of garlic.

Tear your shiitake mushrooms into small pieces. Add half of your butter to a frying pan with a little oil until it begins to foam. Fry off your mushrooms until they're golden, this should take about 10 mins, then add in your 2 cloves of crushed garlic.

Drain off the mushrooms, saving the oil/butter mixture. In the same pan, add your diced onion. Cook until they start to become golden, for about 5 mins. Next, add your 3 finely chopped cloves of garlic.

When the garlic has started to sweat for 2 mins add your risotto rice.

The idea is to slightly toast the rice, so when you drag your spoon across the bottom of the pan the rice should feel like it’s slightly sticking to the pan. This should take roughly 3 mins on a gentle heat.

Add your wine and cook off for 30 secs.

Add your stock ladle by ladle until the risotto is al dente, this should take about 15 mins. Add your butter and 50g grated pecorino cheese and leave to rest for 10 mins.

Save a little stock so that you can adjust the consistency of your risotto if needed.

Meanwhile, separate your egg yolks and finely slice your raw chestnut mushrooms.

Plate up your risotto with your fresh egg yolks, sliced chestnut mushrooms, a generous amount of fresh black pepper, and more cheese. Enjoy.

Healthy

Meal-Prep

Comfort

Vegetable Stock

Millilitre

Onion

Garlic

Clove

Shiitake Mushroom

Gram

Butter

Risotto Rice

Rice

White Wine

Pecorino

Chestnut Mushroom

Mushroom

Egg Yolk

Salt

Black Pepper

Olive Oil

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