mixed mushroom and almond milk risotto

with crispy sage

  • olive oil, for shallow frying
  • ½ cup sage leaves 
  • 25g unsalted butter 
  • 3 eschalots (French shallots), finely chopped 
  • 2 cloves garlic, crushed 
  • 30g dried porcini mushrooms, rehydrated in 2 cups (500ml) boiling water 
  • ⅓ cup (80ml) brandy 
  • sea salt and cracked black pepper 
  • 2 cups (400g) arborio rice 
  • 1.5 litres hot chicken stock 
  • ½ cup (40g) finely grated parmesan 
  • 1 cup (250ml) almond milk 
  • 40g unsalted butter, extra 
  • 1 tablespoon olive oil, extra 
  • 300g mixed mushrooms+ 
  • truffle oil (optional), to serve
  1. Heat 1cm of oil in a small, non-stick frying pan over high heat. Add the sage leaves and cook for 1 minute or until crispy. Drain on absorbent paper and set aside.
  2. Melt the butter in a medium saucepan over medium heat. Add the eschalot and garlic and cook, stirring occasionally, for 4–5 minutes or until translucent. 
  3. Strain the dried mushrooms, reserving the liquid, add to the pan and cook for 2–3 minutes. or until warmed through. Add the brandy, salt and pepper and cook for 2 minutes. Add the rice and cook, stirring, for 1–2 minutes. Add the stock and reserved mushroom liquid, 1 cup (250ml) at a time, adding more once absorbed, stirring frequently, for 20–25 minutes or until the rice is al dente. Remove from the heat and stir through the parmesan and almond milk. 
  4. Heat the extra butter and oil in a large, non-stick frying pan over high heat. Add the mixed mushrooms and cook, stirring occasionally, for 3–4 minutes or until golden. 
  5. Top the risotto with the mixed mushrooms, crispy sage leaves and drizzle with truffle oil to serve. Serves 4–6.

+ You can use your favourite mushrooms for this recipe, such as chestnut, wood ear, Swiss brown, shiitake or shimeji.

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