NC: Mushroom Risotto

Prep time 5 minutes, cooking time 8 minutes, serves 4. Difficulty: easy

500g of chestnut mushrooms finely chopped (keeping 4 to serve)
2 tsp of vegetable oil
2 shallots finely diced
1 1/2 cups Arborio rice
3 cups of warm vegetable stock
2 tbsp mushroom soy sauce

2/3 cup grated parmesan
Salt & pepper

Parmesan shavings (use a vegetable peeler to cut fine slices)
4 sliced fried mushrooms (Slice the mushrooms and fry in a shallow pan with a teaspoon of oil, set to one side ready to serve)

Mushroom Risotto

In a food processor blitz the mushroom into coarse grains. Using the sauté function on the Nutricook, heat the pot, add the mushrooms, stir occasionally until all the all water has evaporated. This should take about minutes.
Mushrooms contain a lot of water; you need to allow all the moisture to evaporate to intensify the flavour.
When the mushrooms resemble a thick paste, remove from the pot and set to one side.
With the pot still on the sauté setting add the oil when smoking add the shallots, garlic and stir for a minute.
Next, stir in the rice stir to coat with oil; then add the vegetable stock, mushroom paste, soy sauce and grated parmesan.
Season to taste, add the pot lid and seal, ensuring the pressure valve’s closed.
Set the manual timer to 8 minutes on high pressure.
When the programme is complete, let out the pressure manually and remove the lid, check the taste, season more if required.
Finally, serve in deep bowls topped with parmesan shavings and the prepared fried mushrooms.

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