serves
3
prep
20 minutes
cook
25 minutes
difficulty
Mid
serves
3
people
preparation
20
minutes
cooking
25
minutes
difficulty
Mid
level
Stream free On Demand
Mushrooms
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 45 ml clarified butter (ghee)
- 60 g finely chopped white onion
- 180 g carnaroli rice
- 300 ml white wine
- 800 ml vegetable stock, plus more if needed (see Note for recipe)
- 90 ml extra virgin olive oil
- 100 g parmesan cheese, grated
- 120 g cold butter, diced
- Salt and black pepper
- 75 g truffle pecorino, finely grated
- 5 g porcini mushroom powder
For the mushrooms
- 100 g clarified butter (ghee)
- 45 g pine mushroom, sliced
- 45 g Swiss brown mushroom, sliced
- 45 g oyster mushroom, sliced
- 45 g enoki mushroom, sliced
- 30 g parsley leaves, roughly chopped
- Salt and black pepper
Resting time: 1 minute
Instructions
1. Heat the clarified butter in a medium saucepan over medium-low heat. Add the onion and cook, stirring, until translucent. Place a fine mesh sieve over a small bowl and strain the ghee, pressing the onion to extract the onion juice into the clarified butter. Discard the onion solids.
2. Wash and dry the saucepan, then return to the heat with the rice, dry toasting the grains. Increase the heat, stirring continuously, until the rice is hot to the touch. Immediately add the white wine and reduce completely, then add a little vegetable stock, only adding enough to just cover the rice. Cook the rice, stirring, until the stock evaporates, then repeat the process. Gradually add the reserved clarified butter and onion juices to the rice.
3. Whilst the risotto is cooking, prepare the mushrooms. Heat the clarified butter for the mushrooms in a medium saucepan, then add the mixed mushrooms. Cook, stirring, until softened and golden. Stir through the parsley and season to taste with salt and pepper. Transfer ¼ of the mushroom mixture to the risotto.
4. After around 14 – 18 minutes of cooking, the risotto should be al dente. Ensure the vegetable stock has completely reduced, then remove from the heat and allow to cool for 1 minute.
5. Stir through the olive oil, grated parmesan, chilled diced butter and a generous pinch of salt and pepper. Stir the risotto rigorously to create a creamy emulsion. You can add an extra splash of vegetable stock, if it is too thick.
6. Ladle the risotto between serving plate and flatten by slightly shaking the plate. Spoon the cooked mushrooms over the rice and sprinkle with truffle pecorino cheese and porcini mushroom powder.
Note
To make the homemade vegetable stock for this recipe, combine the below in a heavy-based saucepan, then bring to a boil over high heat.
- 2 celery stick (120 g), sliced
- 2 medium carrot (300 g) roughly chopped
- 2 brown onion (300 g) roughly chopped
- 2 bay leaves
- 40 g dried porcini mushrooms
- 6 black peppercorns
- 10 button mushrooms, sliced
- 2 litres cold water
Reduce to a simmer and cook for 30 minutes. Allow to cool, then strain through a fine mesh sieve before using.
Photography by Jiwon Kim.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mushrooms
