Wild Forest Mushroom Risotto with Sage Burnt Butter
Ingredients:
Wild Forest Mushroom Risotto with Sage Burnt Butter
Method:
Wild Forest Mushroom Risotto with Sage Burnt Butter
Preheat oven to 180°C on fan forced cooking function
To rehydrate mushrooms - pour enough boiling water to just cover them. Set aside to cool
Add oil to a large flame proof casserole dish and place on a on medium high heat and add the garlic and onions
Squeeze out excess liquid from mushrooms and chop into smaller pieces. Add mushrooms to the casserole and saute for a minute. (Reserve the liquid from the mushrooms.)
Add in the rice, stir until the rice grains are well coated with the mushroom mixture
Add in the wine and cook, stirring until it evaporates. And in the stock then pour in the mushroom liquid through a small sieve
Bring to the boil then remove from heat
Cover with a lid and transfer to the oven to bake for 30 minutes. Stir occasionally
Before serving - heat butter in a saucepan on high heat until butter starts to foam. Add in the sage and cook until butter turns brown and add lemon juice. Drizzle on top of risotto
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