Caramelise not one, but two mushroom varieties to add fast, savoury flavour to this luxurious risotto. Sprinkle with chives and a good grind of pepper to serve. Buon appetito!
Prep Time
30 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 150°C/140°C (fan) /300°F/Gas 2
Boil a kettle
Trim and finely slice the spring onion[s] and chop the chives finely
Peel and finely chop (or grate) the garlic
Dissolve the Knorrvegetable stock cube[s] in 700ml [1.4L]boiled water - this is your vegetable stock
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, tear and crumble both the portobello and chestnut mushrooms directly into the pan with a big pinch of salt
Cook over a high heat for 3-5 min or until starting to brown and caramelise
3
Once caramelised, transfer the mushrooms to a baking tray (use tin foil to avoid mess)
Put it in the oven until step 7 and reserve the pan
Return the pan to a medium heat and add the sliced spring onion and half of the chopped chives (keep the rest for garnish) with a knob of butter
Cook for 30 secs or until softened
4
Add the arborio rice and chopped garlic to the pan and cook for 30 secs, stirring to coat the grains in the butter
Add the Chinese rice wine and cook for a further 30 secs or until it's evaporated
5
Add 1/3 of the vegetablestock and stir continuously with a wooden spoon until it has absorbed
Continue to add the stock, a little at a time, stirring more or less continuously for 20-25 min, until all the stock is absorbed and the rice is cooked – this is your risotto
6
Meanwhile, grate the cheddar cheese
7
Once cooked, remove the risotto from the heat and stir in the grated cheese, clotted cream and half of the mushrooms (keep the other half for garnish)
Tip: Add a little more boiled water if your risotto is too clumpy – a risotto should have an almost porridge-like consistency
Season with pepper
8
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