Preparation: 15 minutes
Serving size: 2 persons
The perfect Friday night dish? Risotto!
And to keep you salivating until the weekend, here is our famous mushroom risotto recipe! A dish that is simply comforting!
Take the opportunity to open a bottle of your favourite wine while it simmers and perfumes your home with its aromas.
Enjoy your meal!
Ingredients
- 2 parsnips, cut into small pieces
- ½ cup (125 ml) butternut squash, cut into cubes (+/- 2 cm)
- 1 tbsp (15 ml)Delicate extra virgin olive oilMaison Orphée
- 3 to 4 cups (750 ml to 1000ml) vegetable stock (depending on type of cooking)
- 4 tbsp. (60 mL)Virgin sunflower oilMaison Orphée
- 1 large portobello mushroom, cut into cubes (+/- 2 cm)
- 1 cup (250 ml) oyster mushrooms, cut into cubes (+/- 2 cm)
- 2 shallots, finely chopped
- 1 clove fresh garlic, chopped
- ½ cup (125 ml) arborio rice, uncooked
- 6 to 8 rehydrated dried morels or rehydrated wild mushrooms (depending on what you prefer)
- Fine grey sea saltMaison Orphée, to taste
- Grated or powdered nutmeg, to taste
- Nutritional yeast, to taste
- A few fresh tarragon leaves, to taste
- Virgin canola oilMaison Orphée, to taste
Preparation
1. Heat up the vegetable stock and keep it on a low heat.Set aside a small ladle for later use.
2. In a 350°F oven, cook parsnips and squash with a little extra virgin olive oil for about 20 minutes or until tender and golden.
3. Fry the portobellos and oyster mushrooms in 3 tablespoons of virgin sunflower oil. Season with salt.Once they are well fried, set them aside on a plate.
4. In the same pan, melt the shallot and garlic in a tablespoon of virgin sunflower oil over low heat.
5. Add the rice and fry until hot and well coated with oil.
6. Add the rehydrated morels (or wild mushrooms).
7. Add broth one cup at a time, stirring constantly. Wait until the broth has almost evaporated before adding more broth.
8. Halfway through cooking (after 8-10 minutes), stir in the cooked mushrooms, squash and parsnip (save some for presentation).
9. Here, it deserves an explanation: Cooking rice varies for each individual. Italians prefer italdente,even crunchy. Others prefer it well cooked, therefore more tender. The cooking time will depend on the number of ladles of broth that you add to the rice with each evaporation.Don't hesitate to taste the rice while it is cooking to check its tenderness and to add more broth until the rice reaches the desired doneness.
10. Remove from the heat, season and add the nutmeg, tarragon and nutritional yeast. Mix well.
11. Serve the risotto garnished with fresh tarragon leaves, the remaining vegetables and a drizzle of virgin canola oil.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe