Wakame Mushroom Risotto
January 4, 2019
Winter is here and we all crave for comfort foods. We love making risotto during colder months because it's warm, rich and full of flavor. In Melbourne Victoria, May and June are good times to harvest and forage mushrooms. We were lucky enough to go foraging mushroom a couple of times in the last few years. Slippery jack and pine mushrooms are the usual varieties you could find and they make beautiful dishes whether you saute it with butter or turn it into a beautiful risotto. We won't be able to go foraging this year but will be thinking of all the mushrooms we could have forage when eating risotto.
Risotto involves using a stock and we chose to use mushroom stock this time. All you need is some dried porcini mushrooms, a piece of dried kelp and water to make it. We love it because it makes it extra umami!
- Prep: 30 mins
- Cook: 45 mins
- Yields: Serves 4
Kombu and mushroom stock or kombu dashi with mushrooms
1To make mushroom stock, place porcini mushrooms and kelp into the water. Allow water to heat up. Once it at boiling point, reduce it to the lowest heat and allow it to simmer. Never boil kombu for a long period of time as it can become slimy and bitter.
2In a saucepan, saute onion with extra virgin olive oil.
3Add rice, stir for 5 minutes until translucent.
4Add white wine and let it cook for a few minutes.
5Add mushrooms, stir and combine.
6Add stock 1/2 cup at a time and let the rice absorb all moisture before adding more until rice is almost cooked. This process takes about 20 minutes.
7Add the peas and stir occasionally.
8Sprinkle Alg Seaweed Tasmanian Wakame and stir until combined.
9Turn off the stove, add butter and parmesan cheese.
10Serve hot with cracked pepper.
11Use #sprinklewithAlg #AlgRainbowSeaweed to tag your creations.
Categories - Lunch, Dinner