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  • Wild Mushroom Risotto Recipe by Chef Sarah French

Wild Mushroom Risotto Recipe by Chef Sarah French

Posted on Apr 24th, 2015
by Sarah French
Categories:
  • Rice, Grains, Noodles
  • Side Dish
  • Winter
Wild Mushroom Risotto with Duck Breast

Wild mushrooms risotto is a great winter dish. It is best served with grilled breast duck and a rich pan jus.

Wild Mushroom Risotto with Duck Breast

Wild Mushroom Risotto Recipe by Chef Sarah French

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine Italian, New Zeeland
Servings 4 people

Ingredients
  

  • 1.5 l chicken stock
  • olive oil
  • 40 g butter
  • 150 g porcini mushrooms
  • 100 g enoki mushrooms
  • 400 g arborio rice
  • 1 small onion
  • 2 cloves garlic
  • 1 knob ginger
  • 1 cup white wine
  • 2 cups parmesan cheese
  • 2 lemons
  • 1 bunch coriander
  • 1 splash black truffle oil
  • 30 g butter
  • sea salt flakes
  • freshly ground pepper

Instructions
 

  • Heat the chicken stock in a saucepan and keep on a low heat.
  • In a large pan heat the olive oil and butter. Add onions, garlic and ginger. Cook slowly for ten minutes making sure to keep stirring.
  • Add the mushrooms and continue to cook for another five minutes. Take the mushrooms out of the pan and set aside.
  • Add another tablespoon of olive oil to the pan and turn up the heat. Add the rice and cook for a few minutes until the rice is hot. Remember to stir the rice occasionally.
  • Add the white wine and continue to stir until all of the liquid has cooked into the rice.
  • Ladle the stock into the rice a cup at a time whilst continually stirring the dish.
  • Once all of the stock has cooked into the rice add the mushrooms back into the rice.
  • Add the parmesan, lemon zest and now season with the salt and pepper.
  • Cover the dish and let stand for 5 minutes.
  • Finally add the butter, coriander and a splash of black truffle oil. Taste again and adjust seasoning according to your taste.

Notes

Wild Mushroom Risotto with Duck Breast
Tried this recipe?Let us know how it was!

Sarah French

Sarah French has been captivating the magical powers of food for almost two decades, electrifying palettes with simple, inspired food pleasures that you have never tasted before whilst sending you wild with passion. Prior to launching her boutique catering company Sarah has spent many years working her prowess skills at a range of Sydney's “Hot” restaurants such as Astral, Sean’s Kitchen and Mezzaluna. Exotic world destinations have also been Sarah’s playground for many years, extensively extracting different cultural influences, flavours and cooking techniques, working aboard luxury Nuevo Rich "Mega Yachts" in Australia, New Zealand, Monte Carlo and Europe and still finding the time to teach locals new culinary skills in the Indian Himalayas. Today you will find this young vibrant chef at numerous savvy soirées working the floor with her team like Fred Astaire and Ginger Rogers. Rest assured that Sarah and her internationally trained team will be cooking up a storm and sending you wild with passion for their unique and creative cuisine. Welcome to world of Sarah French Bespoke Food Couture.

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