- 1/2 bulb of garlic (crushed)
- 1/2 brown onion (small dice)
- 1 bay leaf
- 3 cups dried diced mushrooms (rehydrated - if not familiar with dried mushrooms. Soak overnight in water to cover and a little splash of soy sauce. Keep the water to use in a sauce or soup. Not appropriate for the risotto stock as it will send it grey)
- 1 packet Esk Valley + Wild Fennel Co. mustard – onion – tarragon seasoning
- 1 1/3 cups Risotto rice
- 1 cup Esk Valley Artisanal or Estate white wine of choice
- 4 cups fresh or good quality store bought vegetable stock
- 160ml coconut cream
- 4 heaped tbsps olive oil
In a heavy bottomed deep pan lightly heat the olive oil and cook the garlic, onion and bay leaf on a gentle heat until soft and translucent. Add the diced rehydrated mushrooms and stir half the packet of Esk Valley + Wild Fennel Co. mustard – onion – tarragon seasoning in. Continue to cook for 2-3 minutes ensuring the ingredients do not stick to the bottom of the pan.
Next up, stir in the rice and continue to lightly fry for a further 2-3 minutes, again making sure there is no sticking occurring.
Stir in the white wine scraping any caramelised flavours from the bottom of the pan. Turn the heat up to medium and cook until the wine is almost fully reduced.
Repeat this process again with the vegetable stock, one cup at a time. After the last cup of stock is reduced your rice should be almost ready. (A traditional risotto should be a little firm to bite but if you prefer your rice fully cooked you can always add a 5th cup of stock and repeat the process once more)
Fold in the coconut cream and serve into large bowls. Pour a little olive oil over the top and finish with a generous sprinkle of the seasoning.
Serve with good quality sourdough rubbed with fresh garlic.
Best paired with: