Spring Onion, Fresh Thyme & Shiitake Mushroom Risotto
Our farm spring onions have sprung and they are so fresh and flavourful. Spring onions are one of my favourites to use in so many dishes, especially as a fresh finish to my dishes. Risotto is one of our family favourites and we enjoy it all year around. It’s a delicious dish on its own but also makes for a great accompaniment to meats, poultry and fish. Tis shiitake mushroom risotto features our farm thyme and spring onions. It does require a a bit of patience as you need to constantly stir to ensure you get that creamy texture that makes risotto so special. I used about 51/2 cups of stock but feel free to use more or less for your preference in how soft your like your rice.
Enjoy
xoxo
I have fallen in love with these gorgeous local mushrooms! Maitake featured up top and look like a flower are Japanese and the name meaning dancing mushrooms. The pearly white ones on the right and left are Elm Oysters. They grow high up on trunks and large branches of the Elm Tree. Last but definitely not least, the Shiitake Mushroom which is native to East Asia! In this recipe I have used Shiitake but feel free to use any wild or your favourite mushrooms.
Spring Onion, Fresh Thyme & Shiitake Mushroom Risotto
Materials
- 3 tbsp olive oil
- 3 cup baby shiitake mushrooms
- 2 tbsp fresh thyme leaves
- 2 cup arborio rice
- 1/3 cup dry white wine
- 5-6 cups vegetable stock hot
- 1/4 cup unsalted butter
- 1/3 cup parmigiano reggiano
- 1 tsp salt
- 1 tsp fresh ground pepper
- 3 spring onions thinly sliced
Instructions
- In a large pot, heat 2 tbsp of oil over medium high heat. Add mushrooms and thyme and sauté for 2-3 minutes until mushrooms are golden soft. Place in a bowl and set aside.
- Reduce heat to medium and add remaining oil and arborio rice. Saute rice for 1 -2 minutes. Add wine to deglaze pan. Stir until wine has almost evaporated.Add in 1 cup of vegetable stock and stir constantly until rice has absorbed most of the liquid. Repeat with remaining stock, one cup at a time. Add in mushrooms and gently stir in butter until melted. Mix in parmigiana and season with salt and and fresh ground pepper. Garnish with sliced spring onion.
- Tip, instead of stirring in mushrooms, you can top on risotto.
