Wild mushroom risotto in ajiffy.

Wild mushroom risotto with parmesan crisp

This recipe yields about 2 portions, depending on how hungry you are.
What’s nice here is that you can “half cook” the rice with stock, place in a Tupperware , and keep in the fridge for up to 3 days. If you have unexpected visitors, you can quickly whip up a tasty meal by just completing the rest of the recipe.

For the Risotto you will need the following
½ cup Arborio rice
1L vegetable stock
1tsp salt
1tsp pepper
1tsp truffle oil
3x sjimeji mushrooms (Thinly sliced)
1x button mushroom (Thinly sliced)
1/8 big brown (Duxelle/tiny cubes)
2 tbsp grated parmesan
10g leeks (brunoise/tiny cubes)
10g celery (Brunoise/tiny cubes)
5g dried mushrooms

Method
Rehydrate dried mushrooms in a measuring cup.
Fry leeks and celery in a bit of oil until soft.
Add risotto rice and stir until the rice is coated in oil. Remove from heat.
Saute button mushroom and big brown in a separate pan until cooked. Remove from heat.
Return risotto to heat and slowly add heated vegetable stock , 1 small ladle at a time (Let it absorb slowly) Stirr this mixture continually. This process may take some time, so hang in there.
About ¾ of the way through (When the rice starts to soften nicely) add dried mushrooms, button mushrooms, big brown, and raw sjimeji mushrooms.
When cooked through, add truffle oil and 2tbsp parmesan. Salt and pepper to taste. Mix through.

For the parmesan crisp you will need
1 tbsp grated parmesan
A non stick surface (I use a silicone mat, although greaseproof paper also works)

Method
Sprinkle your parmesan onto the surface in any shape you like. I like to use an ice cream lid with a triangle cut out in the middle for consistent triangles.
Place into a preheated oven (180 Celsius/356 Fahrenheit)
Bake for 5 minutes (Or until the surface starts to bubble)
Remove from oven and allow it to cool down.
It should peel off fairly easily.

Plate onto whatever you feel like. It’s a pretty stiff mix, so you can stick it on a wooden board if you like. If the mixture is too stiff for your liking, you can always add more stock.
Garnish with parmesan crisp.
Serve.

I'm still getting the hang of this steemit thing (Well, blogging in general is a mystery to me).
If theres anything that needs clarification (Not butter, that'll come next) please do not hesitate to ask.

Cheers!
J