Risotto of Wild Chantarelle Mushrooms and Tarragon
Author: Kiran Jethwa
Recipe type: Vegetarian Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
This uses wild giant Zambian portobello mushrooms stuffed with a simple yet flavour packed risotto. Its a creative twist with classic ingredients.
Ingredients
- For the risotto
- 4 Portobello mushrooms
- 1 punnet chanterelles mushrooms
- 5 white onions
- 2 tsp. garlic
- 1-cup arborio rice
- 1-litre chicken stock
- 4 tbsp. olive oil
- 2 tsp. French tarragon (dried)
- For the dressing
- 2 tsp. tarragon
- 100 ml olive oil
- Salt & pepper to taste
- 1 tbsp. whole grain French mustard
- 30 ml cider vinegar
Instructions
- For the risotto stuffing: Heat oil in a pan and add the chopped white onions, French tarragon and cover the pot. Let this sweat down and cook right down on low heat until translucent.
- Add some chopped garlic and the Arborio rice into the pot and stir-fry the rice off for 3 minutes.
- Add a little chicken stock and let it cook for a while (Don’t over cook) stir until water is absorbed, then add some more chicken stock and repeat this process until all the stock is finished.
- Once the rice is 95% cooked, remove the pan from heat and add the chopped chanterelles mushrooms and stir. Let it sit for 5 minutes to cook in its own heat then set aside.
- Scoop out the centre of the Portobello mushroom and fill with the risotto mix
- Create a steamer by heating water in a pot and placing a plastic bowl upside down into the pot with a plate on top. Then place the stuffed mushrooms onto the plate and cover with a lid. Let it cook for 20 to 25 minutes.
- Once cooked carefully remove the mushroom from the steamer and place in the centre of the plate stuffing side down.
- For the dressing combine some tarragon, olive oil, pepper, salt, French mustard, a touch of apple cider vinegar and mix together in a bowl.
- Drizzle the dressing over the mushroom and it’s ready.
