Wild mushroom risotto

 

This is one of the recipes created by one of our guest chefs Dominic Lynch. Dominic is a 20 year old Plant based chef originally from London and has worked his way up to Michelin star establishments. Read more about Dominic and find his delicious three-course Valentines recipes here.

A hearty recipe made with wild mushrooms that not only create a tasty nutty flavour profile but are filled with fibre and antioxidants!

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Ingredients

 

1 tub (30-50 grams) Dried wild mushrooms

1 Vegetable stock cubes

1 shallot

2 cloves garlic

Fresh thyme

Salt and black pepper

120 gram risotto rice

Olive oil

Nutritional yeast or vegan hard cheese

King oyster mushroom

Chives or spring onion

Micro herbs or fancy salad leaves

 

Method

(Pre-heat oven to 220c)

 

1- Place the dried mushrooms in bowl and cover with 1 litre boiling water. Leave aside to rehydrate. For 10 minutes. 

2- Cut the king oyster mushroom in half and some of the dried mushrooms. Drizzle with olive oil then roast in the oven for 15-20 minutes to get crispy.

3- Finely slice the chives/spring onion and leave aside.

4- When rehydrated strain through a fine sieve with paper towel to catch any sand.

Add 1 vegetable stock cube to the liquid. Set the liquid and mushrooms aside.

5- Finely dice the shallot and garlic and sweat in olive oil.

6- Add in the risotto rice and toast in the pan with some fresh thyme.

7- Slowly add in the vegetable stock in intervals. Each time slowly allowing the stock to evaporate and at the same time the rice gets softer till you get your desired texture. Season with salt and pepper to taste.

8- Finish the risotto with the crispy mushrooms, herbs and leaves. Then the nutritional yeast or vegan hard cheese on top. 

Credits: Dominic Lynch, @chef.dominicus

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