Three Mushroom Risotto

Ingredients list for Three Mushroom Risotto

• 6-8 Button mushrooms sautéed with fresh thyme and pureed
• 5-7 Button mushrooms quartered
• ½ bundle + for garnishing Enoki mushrooms
• 2-3 Shiitake mushrooms dried, soaked and quartered
• 1½ cups Arborio rice
• 1 tablespoon Olive oil
• 2 tablespoons Butter
• 1½ tablespoons Garlic chopped
• 1 medium Onion finely chopped
• ¼ cup White wine
• 3 cups Vegetable stock
• to taste Salt
• to taste Crushed black peppercorns
• 2-3 tablespoons Parmesan cheese grated
• for garnishing Fresh thyme sprig

Method

1. Heat olive oil and 1 tablespoon butter in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
2. Add rice and mix. Add white wine, mix and cook for 1 minute. Add button mushroom puree, mix and cook for 1 minute.
3. Add vegetable stock gradually, mix, cover and cook till rice is done.
4. Heat remaining butter in a non-stick pan. Add button mushrooms and sauté for 1 minute. Add shiitake mushrooms and sauté for 1 minute. Add enoki mushrooms, toss and sauté for 1 minute.
5. Add remaining stock and mix. Add salt and crushed peppercorns, mix and cook till the moisture evaporates. Add parmesan cheese and mix.
6. Serve hot garnished with few enoki mushrooms and torn thyme sprig.