Last week, I picked up a variety of mushrooms from the CERES Market, the last of the crop after a late Winter and wet Spring. I decided to turn them into a mushroom risotto when cooking lunch for my friends Pilar, Alejandro and Lucas. There are so many different mushrooms out there, choose your own. Next time I make this dish, I’ll cook the enoki mushrooms in a separate pan and add them towards the end of the risotto being cooked. Yum!
1 leek, finely chopped
3 garlic cloves, finely chopped
1 cup of swiss brown mushrooms, sliced
1 cup of button mushrooms, sliced
1 cup of enoki mushrooms, bottom quarter removed and stems separated
6 asparagus stalks, cut into small rounds
2 cups of aborio rice
4 cups of vegetable stock
shaved parmesan (optional)
1 handful of parsley, roughly chopped
1 handful of sage, roughly chopped
pepper to taste
1. In a large pan over a medium heat, add a large dash of olive oil. Add onion and cook until soft, add garlic.
2. Add mushrooms and parsley. Soften mushrooms, you may need to add extra oil.
3. Add the sage, asparagus and rice, stir to coat and until rice has become clear.
4. Gradually add vegetable stock (about 1/4 to 1/2 a cup at a time) and stir over a low heat. Continue adding stock to the mixture, in batches, stirring until absorbed after each addition.
5. After about 20 minutes of cooking, turn heat off, put lid on and let rice for about 10 minutes. Rice should be tender.
6. Serve with a yummy salad and garnish with more parsley and parmesan if you’re a dairy eater.
An original recipe for Vegematarian.