Mixed mushroom risotto, food thanks to Conquerors!
Mixed Mushroom Risotto
Button and Swiss Brown Mushrooms
Risotto which means “little rice” is a classic dish of Northern Italy. According to SunRice, the exact origin of risotto is a bit of a mystery, however its use dates back to the C11th when much of Southern Italy was ruled by Moslems from North Africa. These Moslems, or Saracens, were forceful conquerors, and they brought the short-grained rice (used in risotto) to Italy from the Far East.
Isn’t it amazing how back in the day, travellers and conquerors alike, could bring new foods and flavours from all over the world to places and people, who had never seen them before! Oh well! No more new discoveries save for the “fusion” of today. However I guess, having the ample choice and variety around us today is a great thing! Who knows maybe there still ARE places out there which haven’t been discovered? Although this idea seems infinitely improbable.
Mixed mushroom risotto
Ingredients: 10g dried Shiitake mushrooms, 1 ˝ cup boiling water, 2 tbsp olive oil, 20g butter, 1 leek, 2 cloves garlic crushed, 2 cups Arborio rice, 4 cups beef stock, ˝ cup dry red wine, 550g of mixed fresh mushrooms (Swiss brown, button), parmesan cheese, sea salt and cracked black pepper.
Steps: Soak the dried mushrooms in the boiling water for 15 minutes, then strain, retaining the liquid. Wash the leek well, then trim off the ends and slice into 1cm thick strips.
Heat a large saucepan over medium heat and add the olive oil, butter, and garlic. Once the garlic is lightly browned add the leek and stir fry until soft. Add the rice and stir in, coating all the grains for 2-3 minutes or until translucent.
Meanwhile, place the stock, wine and Shiitake mushroom liquid in a saucepan over medium heat. Cover and bring to a slow simmer. When the rice is translucent, add the stock mixture 1 cup at a time, stirring continuously until all the stock has been absorbed by the rice. The whole process should take approximately 30-35 minutes.
While the risotto is cooking, clean the mushrooms then cut into thick slices. Heat 2 tbsp olive oil in a frying pan and cook the mushrooms for approximately 5 minutes or until tender and golden. Add the cooked mushrooms to the risotto and stir through. Add sea salt and pepper to taste. Serve with a sprinkle of parmesan cheese.
Serves 6
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