- 45 min
- 10 serves
- ¼ cup olive oil
- 2 onions, finely diced
- ½ leek, finely sliced
- 3 cloves garlic, crushed
- 250g button mushrooms, sliced
- 500g field mushrooms, sliced
- 250g mixed gourmet mushrooms
- 2½ cups risotto rice
- 250mL white wine (vegan friendly)
- 50mL CHEF Mushroom Liquid Concentrate
- 2L near boiling water
- ½ cup toasted cashews
- ¾ cup boiling water
- 10mL CHEF Mushroom Liquid Concentrate
- Sea salt / cracked pepper
This recipe has been provided by the team at Nestle
- Sage leaves
- Cracked black pepper
- Olive oil
1.Soak cashew nuts in boiling water and set aside for 30 minutes.
2.Heat olive oil in a large pan and sauté onion, leek and garlic until soft and fragrant.
3.Add mushrooms and cook 2–3 minutes until just softening.
4.Remove half the mushrooms and set aside to garnish the finished risotto.
5.Add risotto rice and toss to coat the grains with the oils, then add white wine and let evaporate off. Gradually add the CHEF Mushroom Liquid Concentrate mixture about a cup at a time, stirring well between each addition. Cook rice until al dente then season to taste.
6.For cashew nut cream, blitz soaked nuts with CHEF Mushroom Liquid Concentrate and check for seasoning.
7.Fry sage leaves in oil until crispy.
8.Serve risotto in shallow bowls. Top with reserved mushrooms and dollop with cashew nut cream. Garnish with crispy sage and cracked black pepper.