Mushroom Risotto with Chilli Oil, Goat’s Cheese and Hazelnuts
RECIPE
This is not your average mushroom risotto recipe. If you’re looking for a classic (boring) weeknight dinner recipe with 4 ingredients that tastes like last week’s cardboard, then look elsewhere. If you’re looking for an easy recipe that blows your socks off and is packed full of flavour however, why not try this one? The rich umami of the chilli oil and goat’s cheese pairs beautifully with the buttery, nuttiness of the oven-roasted mushrooms and hazelnuts. I promise you will want to make it more than once!
RECIPE
Mushroom risotto recipe with chilli oil, goat’s cheese and hazelnuts
PREP: 10 mins | COOK: 20 mins
DIFFICULTY: Easy | MAKES: 4 serves
Ingredients:
30g dried sliced shiitake mushrooms
1/4 cup hazelnuts
300g mixed mushrooms (such as enoki, king mushrooms, shiitake, oyster)
Salt and pepper
150g butter
2 tbsp extra virgin olive oil
1 brown onion, chopped
6 garlic cloves
120g butter
4 sprigs thyme
1 1/2 cups rinsed arborio rice
1/2 cup dry white wine
1/3 cup sweet vermouth
1L chicken stock
1/2 cup grated parmesan
80g goat’s cheese
Chilli oil, to taste
Method:
Add 1 cup of warm water to the dried mushrooms, and allow to soak for 20-30 minutes.
Preheat oven to 180ºC fan-forced. Slice fresh mushrooms into strips and season with olive oil, salt and pepper and place on an oven tray with 3 tbsp (60g) butter and the chopped hazelnuts. Bake for 15-20 minutes or until lightly golden.
Meanwhile, sauté onion with a tbsp of the butter over medium heat in a medium-large saucepan. Once softened (after 1-2 minutes) increase the heat to medium-high and add in 4 cloves of crushed garlic, another 2 tbsp of butter, thyme, drained mushrooms (don’t throw out the liquid!). Cook for a few minutes then add in your rinsed rice, cooking 2-3 minutes while stirring, allowing the rice to toast but making sure it doesn’t stick to the bottom.
Pour in the mushroom water, wine, half the vermouth and 3/4 of the chicken stock, stir well then bring to the boil. Reduce to a simmer and stir occasionally for 15 minutes, or until rice is tender and liquid reduced. Stir in 1/2 the parmesan and the remaining vermouth and season with salt and pepper to taste.
Serve risotto into bowls, topping with roasted mushrooms and hazelnuts, remaining parmesan, crumble on the goat’s cheese and drizzle with chilli oil to taste - approximately 1 tsp depending on its heat (I opt for a mild, slightly sweet and nutty one).
