Swiss Brown mushrooms have a robust umami flavour that brings a delicious rustic quality to dishes like this creamy, silky risotto.
How long will it take?
What’s the serving size?
What do I need?
For the garlic buttered mushrooms
750 g Swiss Brown mushrooms, sliced
50 g butter
2 tbsp olive oil
2 cloves garlic, minced
Freshly ground black pepper
For the risotto
15 g butter
1 clove garlic, minced
½ brown onion, finely chopped
¼ cup dry white wine
250 g arborio rice
5 cups vegetable stock
2 tbsp butter
Parsley, finely chopped
How do I make it?
Make the garlic buttered mushrooms first by adding 1 tbsp olive oil and half the butter to a heavy based saucepan over high heat. Divide mushrooms into two batches (to avoid stewing) and cook the first batch until the mushrooms are golden brown. Add half the garlic, a pinch of salt and a couple of grinds of black pepper and continue to cook for a further 2 minutes, then remove from the pan, and set aside in a bowl. Repeat process for remaining mushrooms.
When mushrooms have been cooked, reduce the heat to medium and in the same pot make the risotto. Melt the butter and add garlic and onion and cook for 2 minutes or until the onion is translucent. Add wine and simmer for 2 minutes, until most of the liquid has evaporated.
Add arborio rice and stir for 1 minute, then add 1 ½ cups stock, stir, then leave for a few minutes, stirring occasionally until most of the liquid has been absorbed.
Add another 1 ½ cups of stock and stir occasionally until mostly absorbed. Repeat until all the stock has been used and the rice is cooked.
Add 2 tbsp butter and stir vigorously, then stir through mushrooms and a generous handful of parmesan.
Serve topped with additional grated parmesan and sprinkled with chopped parsley.