Morel, Beetroot, Pea and Chevre Risotto

serves 4 morelandchevrerisotto

10 gms Dried Morel
1 cup dry white wine
1 brown onion finely diced
100 gms Baby peas
1 large/ 2 small beetroot, roasted, peeled and diced
2 cups Aborio Rice
5 cups Vegetable Stock
50 gms Ashed chevre
2 tbs olive oil
2 tbs chopped parlsey
1 tbs chopped oregano
Sea salt and white pepper to taste
Squeeze fresh lemon juice
2 tbs mascarpone

Heat the white wine to almost boiling. add the dried mushrooms and rehydrate for 40 mins. In a heavy base pot, heat the olive oil on a medium heat add the onions and cook until soft stirring regularly to ensure even cooking. Add the rice and toast for a couple of mins. Strain the Mushrooms and add the liquid to the pot. Cook until the rice has absorbed the liquid. Add 3/4 of the stock and bring to the boil and cook for 5 mins. Add the remaining stock and the mushrooms and turn the heat down slightly until the stock is just simmering. Stir regularly to avoid sticking to the pot. Cook until all the liquid has been absorbed and rice is cooked, remove from heat. Fold through the peas and let stand for a few minutes then fold through the herbs and beetroot. Adjust the seasoning and add the lemon juice and mascarpone. Plate and crumble the ashed chevre over the top of the dish to allow to melt into it.

Gourmet options: Use Black garlic and wild mushroom salt to replace sea salt Dress finished risotto with truffle oil

Ingredients

10 gms Dried Morel
1 cup dry white wine
1 brown onion finely diced
100 gms Baby peas
1 large/ 2 small beetroot, roasted, peeled and diced
2 cups Aborio Rice
5 cups Vegetable Stock
50 gms Ashed chevre
2 tbs olive oil
2 tbs chopped parlsey
1 tbs chopped oregano
Sea salt and white pepper to taste
Squeeze fresh lemon juice
2 tbs mascarpone


Instructions

Heat the white wine to almost boiling. add the dried mushrooms and rehydrate for 40 mins. In a heavy base pot, heat the olive oil on a medium heat add the onions and cook until soft stirring regularly to ensure even cooking. Add the rice and toast for a couple of mins. Strain the Mushrooms and add the liquid to the pot. Cook until the rice has absorbed the liquid. Add 3/4 of the stock and bring to the boil and cook for 5 mins. Add the remaining stock and the mushrooms and turn the heat down slightly until the stock is just simmering. Stir regularly to avoid sticking to the pot. Cook until all the liquid has been absorbed and rice is cooked, remove from heat. Fold through the peas and let stand for a few minutes then fold through the herbs and beetroot. Adjust the seasoning and add the lemon juice and mascarpone. Plate and crumble the ashed chevre over the top of the dish to allow to melt into it.

Gourmet options: Use Black garlic and wild mushroom salt to replace sea salt Dress finished risotto with truffle oil


Cooking Tips