Creamy Risotto

Creamy Mushroom & Liquid Gold Risotto

1 onion, peeled and finely chopped
400 g risotto rice
75 ml white wine
Celtic sea salt
Ground black pepper
4 large handfuls wild mushrooms, sliced
A few sprigs fresh rosemary, chopped
1 lemon, juice and rind
1 tablespoon butter
1 small handful Parmesan cheese, freshly grated, plus extra for serving
extra virgin olive oil
300ml Liquid Gold in 1.2Litres in boiling water
Extra virgin, cold pressed olive oil
  1. Heat Liquid Gold and boiling water in a saucepan and keep it on a low simmer. 
  2. In a large pan, heat a drizzle of olive oil and add the onion. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the wine. Keep stirring until the liquid has cooked into the rice. Now add the mushrooms and a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring the rice, allowing each ladleful to be absorbed before adding the next.
  3. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. In a bowl add the chopped herbs, a pinch of salt and the lemon juice & rind. Toss everything together.
  4. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to rest for about 3 minutes.
  5. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

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