Today we make our popular seasonal dish, Wild Mushroom & Lavender Risotto with Portlander chef Daniel Adams!
Book into Portlander to try our lavender dishes before they disappear at the end of March! : https://www.portlander.co.nz/bookings/
To get your hands on some culinary lavender head over to our friends at Ranui Essentials: www.ranuiessentials.co.nz
Full recipe:
Leave the lavender out and you still have a beautiful risotto, but the lavender provides a surprisingly citrus and nutty flavour that pairs really well with the truffle and mushroom. But use it sparingly, as it really does pack a punch and can easily be overdone if you’re not careful.
-2 tablespoons olive oil
-1⁄2 a small onion, finely chopped
-1⁄2 shallot, minced
-½ teaspoon salt
-freshly ground black pepper (to taste)
-¾ cup of Arborio rice
-1⁄2 cup dry white wine
-2½ cup of chicken stock or vegetable stock
-150-200g mixed exotic mushrooms
-50g parmesan cheese
-2 tablespoons unsalted butter
-1 tablespoon chopped flat-leaf parsley
-truffle oil (optional)
-1g culinary lavender for garnish (optional)
In a pan heat first tablespoon of olive oil, once olive oil is hot throw in onions and cook till translucent. Add salt and pepper.
Add in rice and keep stirring so the rice doesn’t catch on the bottom, once it starts sticking, add wine until dissolved.
Add in hot stock little by little and keep stirring so it doesn’t catch.
Keep cooking until all the stock has been used. Risotto should take about 18-20 minutes until creamy and rice is cooked through.
In another pan, heat up remaining olive oil and once hot add in washed exotic mushrooms and cook until golden, season with salt and pepper.
Add mushrooms either through or on top of your risotto, along with the butter. Allow butter to melt and garnish with truffle oil chopped parsley and freshly grated parmesan, and lavender.
Serves 2-3
Today we’re going to make truffle and mushroom and lavender Rosas Yeah so first I’m going to chop some onion some olive Oil so there’s the onion okay all right so that’s basically nearly done so now I’m going to add my rice I kind of like fry the rice a little bit so then I’ll add my wine just dry white wine and obviously cook that out until it’s all evaporated with Rosado you always kind
Of need to scrape the sides to make sure that you don’t have any other like bits that are not cooking otherwi when you have a r you have like little crunchy bits which is not nice so the Wine’s basically all evaporated probably add a little bit of
Salt pinch of pepper and then slowly start adding your your hot stock once it’s all gone it’s gone back to dry then I add it again you don’t want to drown it because if you add too much then it’s going to you’re going to overcook it you
Can’t take the liquid kind of out you don’t want it to be like mushy or you don’t want to be crunchy either I basically get my Thum and I and I basically or whatever I push it and you’ll see the little white stuff in the middle that means it’s still kind of
It’s not cooked you know you want to cook it so it’s not complete mushed but you don’t have the chalky bit in the middle add some butter just mix that in and just a good old pinch of Parmesan just keep mixing that until that’s all melted through basically use a dollar of the
Mushroom puree so and this is just a basically exotic mix of mushrooms salt pepper added a bit of butter yeah just cuz I like it when you with the high heat it the the butter will turn a little bit nutty you can see they’re starting to get some color so that’s my roto
Mushrooms on top B of truffle oil the Lamers basically adds a little bit of like nutty kind of citrusy just some grated Parmesan and done that’s It