Mushroom, Lemon & Thyme Risotto
Serve with with local olive oil & fresh grated parmesan – Great as a veto option.
Ingredients
- 5 each jumbo onions rough brunoise
- 5 tbsp mince garlic heaped
- 8 each lemons zested
- 50 grams thyme finely chopped woody stalks removed
- 2000 grams arborio rice
- 750 ml white or light red wine
- 6000 mls veg stock more water if needed
- 3000 grams mushroom sliced
- 800 grams Cream Cheese
- 1 each Salt & Pepper to taste
- 150 grams shaved parmesan to serve
- 100 ml olive oil to serve
Instructions
At Kitchen
- Heat a large pot and sweat onions until soft
- Add garlic and 1/2 of thyme thyme (reserve other for use on site)
- Cook a further 5 mins, add ½ of lemon (reserve other half)
- Cook a further 2 mins add rice and turn with wooden spoon
- Seal rice for 6-8 mins
- Add wine turn and let soak up
- Add another 2 lt stock and cook till ¾ soaked
- Turn onto flat trays with lip, cool as quickly as poss
- Separately batch cook (fry) mushrooms with plenty oil till golden and reserve for on site
On site approx 1.25 hours before service
- Heat a large pot with 2 lt stock until approx. 80c
- Add cream cheese and melt, bring back to temp
- Add cold cooked rice mix and mushrooms
- Turn often with large wooden spoon to prevent sticking
- Cook until ‘al dente’ adding more water if necessary
- Add lemon and thyme, stir through
- Season with salt & pepper Careful!! Slowly slowly
- Serve with grated parmesan, fresh ground pepper & olive oil
Tried this recipe?Let us know how it was!