Milanese Risotto with Pine Mushrooms
Ingredients
- 3 tbsp Colonna Extra virgin olive oil
- 4 French Eschallots finely sliced
- 250 g Simon Johnson Carnaroli rice finely chopped
- 1/3 Gohar Saffron Tips steeped in 1/2 tbsp hot water
- 2 Garlic cloves Peeled & whole
- 250 ml Simon Johnson Verjus
- 750 ml chicken stock
- 350g Fresh Pine Mushrooms finely sliced
- 75 g Lescure Butter
- 3 sprigs Fresh lemon thyme
- Salt & Pepper to taste
- Cacio De Bosco or a similar hard cheese, to serve
Instructions
- Sauté the French eschallots in olive oil, over a gentle heat until fragrant
- Add the 250g of carnaroli rice & continue to stir in the pan until the rice turns from opaque to translucent
- Add steeped saffron with the 1 /2 tbsp of water
- Add 2 whole cloves of garlic & deglaze the pan with 250ml of verjuice
- Continue to stir whilst adding 1 cup of chicken stock at a time, as requiredContinue cooking until all the stock has been used, the rice reaches al dente & is no longer chalky in the middle
- Remove the whole garlic cloves with a fork, discard
- Take the pan off the heat add the sliced pine mushrooms & fold through the butterRest in the pan for 5 mins & add an extra drizzle of colonna extra virgin olive oil (optional)
- Season well with salt and pepper
- Garnish with fresh lemon thyme if using, along with freshly shaved Cacio de Bosco, pecorino cheese or similar
