Red Rice Mushroom Risotto with Porcini, Grana Padano & Black Pepper Cream
April 27, 2015
"If you’re really trying to impress why not try garnishing this dish with some truffle oil or fresh truffle? Easily accessible at the mushroom man at the prahran market or any good gourmet grocer." - Benjamin Conroy, Forbidden Foods Chef
Serves: 2 | Prep Time: 10m | Cook Time: 25m
- 1 ½ cups of Forbidden Red Rice - ½ cup dried porcini mushrooms - 1 handful of button mushrooms sliced - 1 cup chicken/vegetable stock - ½ cup grated Grana Padano Parmesan + extra for garnishing - ¼ cup olive oil - 1 onion finely diced - 2 garlic cloves finely chopped - ¼ cup white wine - 50g unsalted butter - 100ml pouring cream - Salt and pepper
Start by lightly whipping the cream to soft peaks. Season with a little salt and plenty of freshly cracked black pepper. Refrigerate until needed.
Next soak the porcini mushrooms to rehydrate them. Place the mushrooms in a medium sized bowl. Bring the stock to the boil and pour over the mushrooms, set them aside to sit for 10-15 minutes so they can soak up the liquid.
Meanwhile in a heavy based saucepan heat the olive oil and gently cook the onion and garlic until tender but not coloured. Add the sliced mushrooms and rice and cook for a further 2 minutes.
Add the wine and cook until evaporated, then add the hydrated porcini mushrooms as well as the soaking liquid (its best to strain this liquid as some fragments of grit can be present)
Continue stirring over low heat until the liquid is nearly evaporated, add the Grana Padano Parmesan and butter and turn off the heat. Continue stirring to incorporate fully, taste and season accordingly. Serve immediately with a generous dollop of the pepper cream and some extra shavings of parmesan.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.