In this Nutricook recipe, sautéing the mushrooms releases the water and really intensifies the overall flavour. The mushroom soy sauce balances the dish; there is no need to add salt. You can find the mushroom soy in most stores, or online; otherwise, you can substitute it with mushroom oyster sauce.
Serves 4, prep time 5 minutes, cooking time 8 minutes
INGREDIENTS
500g of chestnut mushrooms finely chopped (keeping 4 to serve)
2 tsp of vegetable oil
2 shallots finely diced
2 garlic clove, chopped
1 ½ cups Arborio rice
3 cups of warm vegetable stock
2 tbsp mushroom soy sauce
½ cup grated parmesan
Salt & pepper
TO SERVE
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
METHOD
In a food processor or Nutribullet blitz the mushrooms, until course in texture.
Using the sauté function on the Nutricook, heat the pot, add the mushrooms, occasionally stir until all the water has evaporated. This should take around 8 minutes.
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 it’s’ 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 is 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.
Photography: Muneer Majeed, Styling: Mark Setchfield at marksetchfield.com