The creaminess of Winslade is a perfect companion to the earthiness of the mushrooms
Ingredients (serves 2)
- 150g fresh chestnut mushrooms
- 30g mixed dried mushrooms
- 100g arborio or other risotto rice
- 1 banana shallot, finely chopped
- 2 celery sticks and a few of their leaves
- 2 cloves of garlic, finely chopped
- 4 tbsp extra virgin olive oil and extra for drizzling
- 50ml dry white wine
- 400ml vegetable stock
- 3 sprigs of thyme
- ½ Winslade cheese (115g), roughly chopped
- Parmesan cheese, to grate
Method
Put the dried mushrooms in a bowl and cover with 100ml of boiling water. Cover and leave for 30 minutes to soften.
Cut each celery stick to 3 long strips and then in very small dice (brunoise).
Bring a large frying pan to a high heat and add 2 tbsp of olive oil. When the oil is hot, add the fresh mushrooms and the sprigs of thyme and cook on a high heat for 3-4 minutes so as to caramelise the mushrooms and intensify their flavour. When golden, take away from the heat and keep to the side, discarding the thyme stalks.
Pour the stock and water in which the mushrooms were soaking in a saucepan and keep hot on a low heat.
Next, bring a saute pan to a medium heat and add the remaining oil and shallot for 2-3 minutes until translucent, reducing the heat if necessary so as not to burn them. Add the garlic and celery and cook for a further 2-3 minutes stirring continuously. Add the rice, increase the heat, stir so that the rice is coated by the oil and after a couple of minutes add the white wine. As soon as the wine has evaporated, start adding the stock a ladle at a time until the rice is soft and the risotto has caramelised. Add the Winslade and stir until it melts and is fully incorporated in the risotto.
Season with some freshly ground black pepper and a little salt if necessary. Serve sprinkled with some finely chopped celery leaves and a few parmesan shavings. You may drizzle with a little more extra virgin olive oil.