Milanese Risotto with Pine Mushrooms

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 3 tbsp Colonna Extra virgin olive oil
  • 4 French Eschallots, finely sliced
  • 250 g Simon Johnson Carnaroli rice, finely chopped
  • 13 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

Method

  1. Saut├ę the French eschallots in olive oil, over a gentle heat until fragrant
  2. Add the 250g of carnaroli rice & continue to stir in the pan until the rice turns from opaque to translucent
  3. Add steeped saffron with the 1 /2 tbsp of water
  4. Add 2 whole cloves of garlic & deglaze the pan with 250ml of verjuice
  5. Continue to stir whilst adding 1 cup of chicken stock at a time, as required Continue cooking until all the stock has been used, the rice reaches al dente & is no longer chalky in the middle
  6. Remove the whole garlic cloves with a fork, discard
  7. Take the pan off the heat add the sliced pine mushrooms & fold through the butter Rest in the pan for 5 mins & add an extra drizzle of colonna extra virgin olive oil (optional)
  8. Season well with salt and pepper
  9. Garnish with fresh lemon thyme if using, along with freshly shaved Cacio de Bosco, pecorino cheese or similar

Buy the Ingredients