So I am jumping back into blog writing with this super yummy Risotto. It was nice taking a few weeks off but I really missed doing this! I guess that’s a pretty good sign that I am on the right track 🙂
I have been thinking a lot about Autumn as the weather had turned quite quickly here. For the last few years we’ve had quite nice Septembers with warmer weather. But unfortunately this September, it has mostly been wind and rain so far. Which of course makes me crave warmer dishes, even as there is beautiful sweet corn and late summer strawberries still in the market. (But don’t worry – I’ll find uses for those too! haha)
This recipe came from one that I found in Delicious Magazine. I have had a subscription on and off for years and I often go back to them for inspiration of seasonal recipes. Is it crazy that I have moved some of my food magazines from London to Shanghai to Amsterdam?? Either way I am so glad I did.
This comes from the September 2015 issue and in particular really stood out to me. For good reason, as it has all the right ingredients to make it a perfect dish. There are great textures from mushrooms and leafty greens to crunchy hazelnuts. Creamy goats cheese and fresh herbs add that tangy finish. I stuck pretty closely to their recipe but switched out some of the ingredients based on what I had in my pantry. And added kale because I had the kale in the fridge already 😉
I don’t often make risotto. Rice in general isn’t eaten that often in our house. I don’t really know why. I grew up eating a lot of rice and loved eating all the different rice dishes all over Asia. We always order the same Indian takeaway with rice. But I don’t make it. Well this is going to change. This recipe single handedly re-inspired me to come up with new risotto recipes. So be prepared. This winter will be the winter of Risotto.
- 100g unsalted butter
- 400g mixed mushrooms, sliced (I used chestnut, beech and shitake)
- 200g baby kale
- 1 lemon, zested and juiced
- 1.25L hot chicken or veg stock
- 3-4 medium sized shallots
- 3 cloves garlic, chopped
- 80ml vermouth (or white wine)
- 5g of fresh dill, chopped
- 100g solf goats cheese
- 60g roasted hazelnuts, chopped
- Melt 50g of butter and a splash of olive oil in a large frying pan over medium heat. Fry the mushrooms until deep golden brown on both sides. Season with salt and pepper. Remove from the pant and set aside. Toss the mushrooms in half of the lemon zest.
- Melt the remaining butter in the frying pan over medium-low heat, and sauté the shallots until soft. Stirring often.
- Turn the heat up to medium-high and add risotto to the pan. Stir for 1-2 minuted until the rice has a nice sheen. Add vermouth/wine and stir until absorbed.
- Add 1 ladle chicken stock and stir until absorbed. Keep repeating this process until all the chicken stock is used and the rice has a nice creamy texture. Make sure to keep stirring throughout.
- When the all the stock is absorbed, add in the remaining lemon zest and stir.
- Toss the kale in the remaining lemon juice and stir into the risotto, add in mushrooms and most of the dill - keep some to top with - and stir gently to combine.
- Top with crumbled goats cheese, hazelnuts and remaining dill and serve hot.