Pomora Mushroom Risotto Recipe
< Blog Home Article by Pomora - Date: Fri, 17 Mar 2017
Spring is very much in the air at Pomora Towers with warmer temperatures, lengthening days and a lovely splash of colour in the back garden from the daffodils and primroses. Thus inspired, we went for our first proper bike ride of the year to Cambridge on Sunday. It wasn't a particularly long ride - about 60 miles - and it certainly wasn't fast but it was a lovely way to kick off the year and helped build a decent appetite.
The great thing about exercise is that it allows you to enjoy your food with a completely clear conscience and while the below ingredients for the mushroom risotto should probably serve 4, on Sunday night it served 2 and there weren't any leftovers!
The Pearl Oyster mushrooms for the dish were home grown courtesy of Alex Georgiou and our friends at the Espresso Mushroom Company. They upcycle coffee grounds into the "soil" in which to grow your own Hot Pink or Pearl Oyster mushrooms. We think it's a really cool use of something which would otherwise be a waste product and the mushrooms are delicious! Use code PINKORPEARL for a 15% discount off any purchases.
We used Carmelo's Pomora olio nuovo for this recipe as we love the rich, earthy flavours from the volcanic soil around Mt Etna but you could equally use Antonio's fresh, new oil to add a bit more of a peppery kick to the dish.
Ingredients to serve 2-4 people:
200g risotto rice
1 bouquet Pearl Oyster mushrooms, roughly chopped
20ml olio nuovo
1 onion, finely chopped
2 cloves garlic, finely chopped
40g flat leaf parsley, finely chopped
50ml white wine
40g Parmesan cheese, grated
600ml vegetable stock
Drizzle of Pomora white truffle flavoured oil
Gently saute the onion and the chopped stems of the parsley in the Pomora olio nuovo for 3-5 mins until they are beginning to soften. Add the garlic and cook for another minute.
Add the rice to the pan and allow the rice to toast for 2-3 mins.
Pour in the wine and allow it to reduce for 3 mins.
Little by little, add some stock to the pan and stir constantly as the rice absorbs the stock. Each time the stock has nearly been fully absorbed, add a little more. Do not rush this part of the process - it will probably take 20-30 minutes for all the stock to go in.
When you have about 100ml of stock still to go, add the chopped mushrooms to the pan and stir in. The mushrooms will cook as you add the remaining stock.
When all the stock has gone in and the rice is cooked through, add the Parmesan cheese and the chopped parsley leaves to the pan and stir through.
Plate up and dress with a couple of shavings of Parmesan, some parsley leaves and a small drizzle of Pomora white truffle flavoured oil.
Use Antonio's Pomora oilio nuovo to give the mushroom risotto a peppery kick.