Mushroom risotto and grilled asparagus, you’ve seen this before, it’s one from my classic repertoire! This version uses wild boletus picked earlier in the day and locally grown asparagus.
Wild harvested boletus risotto with grilled asparagus.
For the risotto
Ingredients
350 ml (1 1/2 cups) short grain rice preferably Carnaroli or Vialone Nano
750 ml (3 cups) homemade vegetable stock (or best store-bought, might have some left over)
115 ml (1/2 cup) dry white wine
1 french shallot, finely chopped
500 gr (1 lb) fresh boletus, cleaned, trimmed and sliced
15 ml (1 Tbsp) olive oil
vegan cooking cream (not coffee creamer!)
freshly ground nutmeg to taste
salt and freshly ground black pepper to taste
In a small saucepan bring stock to a simmer and keep hot.
In a medium size heavy saucepan, cook the shallot and mushrooms in the oil over moderate heat, stirring occasionally for 10 to 15 minutes until mushrooms are done. Add rice and nutmeg and cook, stirring, 3 minutes. Add white wine and simmer until evaporated. Raise heat to medium high and add hot stock gradually in small amounts while stirring gently, almost constantly. After approximately 17 minutes, when rice is tender and creamy-looking but still al dente, take off the heat, add soy cream, salt & pepper and stir well.
Cover to rest 2-3 minutes. Serve immediately after.
The asparagus were sprayed with olive oil and grilled a couple of minutes on each side.
I’ve plated this with thyme and nasturtium flowers from the garden and a sprinkle of Maldon salt.
Serves 4
