INGREDIENTS
Serves 4
- 500g swiss brown mushrooms, sliced
- 1 tbsp Keen’s Mustard Powder
- 2 tbsp butter
- 4 tbsp olive oil
- 3 large cloves garlic, crushed
- 1 leek, the white part only, very finely chopped
- ¼ cup dry white wine
- ¼ cup cream (optional)
- 4 cups vegetable stock or broth
- 1 cup arborio rice (uncooked)
- 2 cups Tuscan kale, chopped finely
- Salt and pepper
- Additional hot water (if required to cook the rice further)
Toppings:
- Mushrooms
- Thyme or parsley (optional)
- Parmesan
- Salt and pepper
METHOD
- In a large heavy pot over high heat, add 2 tbsp olive oil and 1 tbsp of butter, once melted, add ½ the mushrooms, 1 clove of crushed garlic, salt and pepper and cook until golden and soft. Remove the mushrooms from the pot, repeat with remaining mushrooms adding 1 tbsp of olive oil to cook and then set aside.
- Reduce the heat to medium and add the remaining olive oil, butter, Keen’s mustard powder, garlic and leek, cook for a few minutes until the leek begins to soften.
- Add the wine, stirring rapidly until mostly evaporated. Add the rice and stir for a minute. If you are adding cream, add it here, once the rice has cooked for a few minutes.
- Gradually add the stock, pouring in 1 cup at a time every few minutes, stirring occasionally after adding each cup. Continue stirring occasionally until the rice is cooked, and the risotto is a creamy consistency (it shouldn’t be gluggy and stick together in clumps). This should take around 15 minutes.
- Stir in half of the cooked mushrooms, the kale, ¼ cup of parmesan cheese (optional) until the kale has cooked a little, then add some salt and pepper to taste.
- Serve hot immediately, adding the remaining mushrooms on top.
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