Mushroom and Gruyere Risotto
This risotto definitely has a Swiss influence. Not surprising since I've been in the Zurich/Zug area for the past three weeks. I love risotto and it is definitely a misconception that it is hard to make. It just takes patience. I only recently started to like mushrooms; however, and I must say this combination is one of my new favourites. It was a hit with the four boys I cooked it for too. By boys I should say men really. It was also an excellent way to coat the stomach for a night out in Zurich. I can also now say that is possible to cook risotto in a wok! Who knew.
Ingredients
1 L of vegetable stock
2 tbsp olive oil
300g chestnut mushrooms
1 onion
2 cloves of garlic
300g risotto rice
1 large glass of white wine
50g of gruyere, freshly grated
1 large knob of butter
salt and pepper to taste
1 tbsp of balsamic vinegar
1 tsp thyme
Preparation
- Start with finely slicing the mushrooms.
- Sauté them in a knob of butter until cooked through and golden. Then set aside.
- Finely chop the onion and garlic.
- Saute the onion and garlic for approximately 5 minutes on a medium heat.
- Add the onions and saute until fully softened. Add the thyme.
- Add the rice to the pan and mix it in with all the juices and oils for approximately 5 more minutes.
- Then, add the wine and let simmer until all the wine has been absorbed by the rice.
- At this point, you can beginning adding the stock 1/3 at a time.
- Stir continuously from this point on. You should add the next third when all the liquid has been absorbed by the rice.
- The whole process should take 15-20 minutes. Once the time is up, taste. If it is not soft (but still with some bite!) it will need to cook for longer. Add about 300ml more stock and then repeat the process.
- The risotto is finished when loose and creamy but not wet!
- When the risotto is done, add a generous knob of butter, the gruyere, balsamic vinegar and the mushrooms. Season with salt and pepper.
- Let the pan sit covered for 2 minutes. Then stir and serve.
- Enjoy!
