This warm and scrumptious recipe is one you'll have to write down to make again. The full flavor of the mushrooms is lightly cut by the acidity of the lemons. This citrus keeps your taste buds on their toes just like Jemison does. Always impressing the world with her accomplishments, this dish is sure to impress you.
Keep in mind that this recipe only serves 2 so double and triple the recipe accordingly.
Mushroom and Lemon Risotto
INGREDIENTS
dried porcini 25g
vegetable stock cube 1
olive oil 2 tbsp
chestnut mushrooms 200g quartered
butter 25g
shallots 3, finely chopped
garlic 1 clove, crushed
arborio rice 150g
white wine 1 glass
spinach 100g, chopped
pecorino (or veggie alternative) 50g, finely grated, plus a little extra to serve, if you like
lemon 1, zested
INSTRUCTIONS
STEP 1
Put the porcini in a small bowl, pour over 300ml boiling water and leave to soak for 15 minutes. Strain the liquid through a fine sieve into a jug and top up with boiling water to 600ml. Crumble in the stock cube or stir in 1 tsp of stock powder or liquid. Roughly chop the porcini.
STEP 2
Heat 1 tbsp olive oil in a wide, shallow, non-stick pan and add the chestnut mushrooms. Fry, keeping the heat fairly high, until the mushrooms have turned golden and shrunk a little (this will help concentrate the flavour). Scrape the mushrooms out of the pan into a bowl and give the pan a wipe.
STEP 3
Add 1 tbsp of oil and the butter to the pan, and cook the shallots and garlic until softened. Add the porcini and risotto rice, and stir until coated. Tip in the wine and simmer until it’s all absorbed. Gradually add the porcini stock liquid, stirring until the rice is almost tender, then add the chestnut mushrooms. Add the last of the stock along with the spinach, pecorino and lemon zest. Take off the heat, put on a lid and sit for 5 minutes before serving in bowls with extra cheese, if you like.
Recipe from Olive Magazine
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