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
- 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.
- 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.
- 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.
- 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.
- 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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