Category: Gluten Free, Vegan, Vegetarian
¼ cup olive oil
2 onions, finely diced
½ leek, finely sliced
3 cloves garlic, crushed
250 gms button mushrooms, sliced
500 gms field mushrooms, sliced
250 gms mixed gourmet mushrooms
2 ½ cups risotto rice
250 mls white wine
½ cup CHEF Mushroom Liquid Concentrate + 2 litres near boiling water
TOASTED CASHEW NUT CREAM
½ cup toasted cashews
¾ cup boiling water
1-2 tablespoons CHEF Mushroom Liquid Concentrate
Sea salt / cracked pepper
Cracked black pepper
Soak cashew nuts in boiling water and set aside.
Heat olive oil in a large pan and sauté onion, leek and garlic until soft and fragrant.
Add mushrooms and cook 2-3 minutes until just softening.
Remove half the mushrooms and set aside to garnish the finished risotto.
Add risotto rice and toss to coat the grains with the oils, then add white wine and let evaporate off then gradually add the CHEF Mushroom Liquid Concentrate mixture about a cup at a time, stirring well between each addition. Cook rice until al dente then season to taste.
For cashew nut cream, blitz soaked nuts with CHEF Mushroom Liquid Concentrate and check for seasoning.
Fry sage leaves in oil until crispy.
Serve risotto in shallow bowls then top with remaining mushrooms and dollop with cashew nut cream. Garnish with crispy sage and cracked black pepper.
Swap out cashews for blanched almonds, if you prefer
The cashew nut cream can also be stirred through the risotto for a creamy finish
Convert this dish to pasta and add bacon and parmesan for a twist on classic Carbonara