Aromatics Lemon Risotto With Wine Barrel Smoked Mushrooms & Magical Mushroom Essence
1 medium onion - finely diced
50g butter + 75g to add later
75ml olive oil
300g Italian arborio rice
thin peel and juice of 1 medium lemon
2 cloves crushed garlic
800ml chicken or vegetable stock
200ml chardonnay or sauvignon blanc
150g freshly grated parmesan cheese
150ml warm cream
sea salt flakes & ground white pepper
Heat the stock & wine - season with salt if required. Melt 50g butter with olive oil in a heavy based pot. When hot, add onion, lemon rind and garlic, cook over a gentle heat until the onions are transparent. Add rice and stir until it is evenly coated.
Add about 200ml of hot stock & simmer while stirring until it is all absorbed.
Continue adding stock one cup at a time while stirrig, until each addition is absorbed.
When all stock is used, add parmesan, cream, lemon juice & the rest of the butter, stirring it gently. Taste for seasoning.
To Serve
Press the risotto evenly into buttered cups and invert ontothe centre of a plain white dinner plate. Evenly divide the mushrooms between each plate and place them on top of the rice, taking care to be tidy.
Garnish the plate witha few generous drizzles of Aromatics Magical Mushroom Essence.
Serve immediately.
Recipe courtesy of Aromatics.
© Copyright 2005 Gourmet Direct Limited
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