Last week I posted a recipe using Yunnan's dried mushrooms, which were kindly sent directly from Shangri-La by our friends at Songtsam Lodges (here). Yesterday I made mushroom risotto, with an Asian twist, as suggested by Ling. This is an adaptation of Jamie Oliver's recipe.
Ingredients
1 litres vegetable stock
1 small knob of butter
2 tablespoons olive oil
1 small onion, finely chopped
handful of dried Yunnan mushrooms
1 cup frozen peas
400 g risotto rice
2 wineglasses dry white wine
salt and freshly ground black pepper to taste
knob of butter
Grated cheese (ideally Parmesan, but otherwise, whatever Jenny Lou's has to offer)
Method
1) In a pan, heat the olive oil and butter, add the onions, and drained mushrooms and fry very slowly for about 15 minutes without colouring. When they have softened, add the rice and turn up the heat.
2) The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.
3) Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. At this point you may add the frozen peas (they are the only type of peas available in Beijing in February). Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to see if it's cooked and carry on adding stock until the rice is soft but with a slight bite. Season to taste. If you run out of stock before the rice is cooked, add some boiling water.
4) Remove from the heat and add the butter and grated cheese. Stir well. Place a lid on the pan and allow to sit for 2 minutes to let it cream out! Serve with crusty farmhouse-style bread and butter.
1 litres vegetable stock
1 small knob of butter
2 tablespoons olive oil
1 small onion, finely chopped
handful of dried Yunnan mushrooms
1 cup frozen peas
400 g risotto rice
2 wineglasses dry white wine
salt and freshly ground black pepper to taste
knob of butter
Grated cheese (ideally Parmesan, but otherwise, whatever Jenny Lou's has to offer)
Method
1) In a pan, heat the olive oil and butter, add the onions, and drained mushrooms and fry very slowly for about 15 minutes without colouring. When they have softened, add the rice and turn up the heat.
2) The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.
3) Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. At this point you may add the frozen peas (they are the only type of peas available in Beijing in February). Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to see if it's cooked and carry on adding stock until the rice is soft but with a slight bite. Season to taste. If you run out of stock before the rice is cooked, add some boiling water.
4) Remove from the heat and add the butter and grated cheese. Stir well. Place a lid on the pan and allow to sit for 2 minutes to let it cream out! Serve with crusty farmhouse-style bread and butter.
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