MKR episode 19 recipe: Mushroom Risotto

Prep time: 45 minutes

Cook time: 3 hours

Serves 4.

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Ingredients

200g enoki mushrooms

Cornflour, to dust

Vegetable oil, for deep frying

Stock

1kg chicken necks

2 brown onions, chopped

2 carrots, chopped

1 leek, chopped

4 garlic cloves, halved

2 tbs olive oil

4L water

200g porcini mushrooms

Sauteed Portobello mushrooms

25g butter

2 tsp olive oil

2 garlic cloves, crushed

2 Portobello mushrooms, sliced

Risotto

1 tbs olive oil

2 brown onions, thinly sliced

200g button mushrooms, sliced

4 garlic cloves, crushed

1 1/2 cups (300g) arborio rice

Pinch saffron threads

1/2 cup (125ml) dry white wine

1 lemon, rind finely grated, juiced

1L chicken & mushroom stock (as above)

30g butter, chopped

1/2 cup (40g) finely grated parmesan

Method

1. Preheat oven to 200C.

2. To make stock, place chicken necks and vegetables on an oven tray. Drizzle with oil and season. Roast for about 30 minutes or until caramelised. Transfer to a large stock pot and add water and porcini. Bring to a boil. Simmer, stirring occasionally, for about 2 hours or until reduced to 1 litre. Strain through a fine sieve or muslin and discard solids.

3. To sautee the Portobello mushrooms, heat the butter and oil in a frying pan over medium heat. Add garlic and cook until soft. Add mushrooms and cook until browned and liquid has been absorbed. Season and set aside.

4. To make risotto, heat the oil in a large sauce pan over medium-high heat. Cook onions and mushrooms until onions are soft but not coloured. Stir in garlic and rice and cook, stirring, for 2 mins or until the grains appear glassy. Add saffron and wine bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Stir in lemon rind. Add 1/2 cup (125ml) of the hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins). Stir in butter, parmesan and lemon juice.

5. Season enoki mushrooms and lightly dust with cornflour. Deep fry until golden brown and crisp. Drain on paper towel. Season again.

6. Serve risotto topped with sautéed Portobello mushrooms and deep fried enoki.