Mushroom and tea risotto

Name: Mushroom and tea risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbs extra virgin olive oil; 40g unsalted butter; 1 onion, finely chopped; 150g Swiss brown mushrooms, sliced; 1 cup (220g) arborio or carnaroli rice; 2 cups (500ml) brewed good-quality breakfast tea, strained, heated; 2 tsp dried juniper berries, roughly crushed; 2 cups (500ml) vegetable stock, heated; 200g chestnut mushrooms* or extra sliced Swiss brown mushrooms; Chopped flat-leaf parsley, to serve

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by Cherie Hausler

Food writer

Oct 03, 2015

The earthy notes of mushrooms and tea make a surprising match in Cherie’s twist on risotto.

2 tbs extra virgin olive oil
40g unsalted butter
1 onion, finely chopped
150g Swiss brown mushrooms, sliced
1 cup (220g) arborio or carnaroli rice
2 cups (500ml) brewed good-quality breakfast tea, strained, heated
2 tsp dried juniper berries, roughly crushed
2 cups (500ml) vegetable stock, heated
200g chestnut mushrooms* or extra sliced Swiss brown mushrooms
Chopped flat-leaf parsley, to serve

Method

1.

Heat half the oil and half the butter in a large saucepan over medium heat. Add the onion and Swiss brown mushrooms and cook, stirring, for 5 minutes until softened. Add the rice, stirring to coat the grains. Begin adding the tea, a ladleful at a time, and cook, stirring occasionally, until the liquid has been absorbed. Stir in the crushed juniper berries. When all of the tea has been absorbed, begin adding the stock, a ladleful at a time. Continue to cook, adding a little stock at a time, until the rice is tender. This will take about 20 minutes. Season well.
2.

Meanwhile, heat remaining 1 tbs oil and 20g butter in a frypan over medium-high heat. Add the chestnut mushrooms and cook, stirring, for 2-3 minutes until golden. Season.
3.

To serve, stir parsley through risotto and top with the chestnut mushrooms.