John Jugum
Chef
Ingredients
- 1 cup arborio rice
- 20 ml olive oil
- 2 cups vegetable stock
- 50 ml white wine
- 50g dried Porcini mushroom soaked in a cup of hot water
- 200g button mushrooms (ideally white and brown mixed and sliced)
- 200g portobello mushrooms (sliced)
- 10g enoki mushrooms (for garnish)
- 1 onion (diced)
- 1 medium carrot (diced)
- 1 tsp mixed dried herbs
- 3 garlic cloves (diced)
- 50 ml cooking cream
- 50 ml coconut cream
- 50g parmesan
- Salt and pepper to taste
Instructions
1. Add olive oil and diced onion into a medium size heated pan and saute for 2-3 minutes.
2. Add garlic and carrots and stir, then add rice and saute for an additional 2-3 minutes.
3. Add white wine and stir gently for another 2-3 minutes.
4. Add button mushrooms and stir gently until combined, then add in portobello mushrooms and combine.
5. Add soaked porcini mushrooms with liquid and mixed herbs. Stir gently.
6. Add vegetable stock, slowly stirring until absorbed. Then add salt and pepper.
7. Add cooking cream and stir until combined.
8. Add coconut cream and parmesan and stir gently until combined. Your risotto should be perfectly ready by now.
9. Garnish with remaining parmesan and enoki mushrooms. You can also drizzle it with truffle infused olive oil if you like.
John is a culinary wanderer with a passion for bringing the rich flavours of his Croatian heritage to life through Italian cuisine. Fuelled by a curiosity for the world and its myriad flavours, John set out to explore different cultures and cuisines. From the bustling streets of Europe to the savoury delights of North America…
If you would like to learn more about John, see Expert: John Jugum.
