So risotto usually is gluten free, but sometimes, some cheeky little buggers decide to put gluten in their stock cubes and pots – for no apparent reason. *Ahem* Maggi (not to mention any names). Any good restaurant will make it’s own stocks, which naturally should NEVER have ANY flour whatsoever, but just check what stock is used when you’re out. Or make this risotto and you won’t have to go out anymore!
For this risotto, I made a mushroom purée – I feel it really brings out to the maximum the flavour of the mushrooms and makes the risotto more unctuous. Mushrooms and garlic work a treat, so I made a little twist by selecting smoked garlic instead of regular to give a little depth of flavour.
For the mushroom purée :
4 portobello mushrooms, roughly chopped
1 clove smoked garlic, finely chopped
3-4 thyme sprigs
70ml double cream
For the risotto :
2 tbsp extra-virgin olive oil
1 small onion, finely chopped
1/3 cup risotto rice
100ml white wine
To finish :
1 tbsp mascarpone
freshly grated parmesam, to taste
approximately 600ml vegetable stock
Start with the mushroom purée since the mushrooms need to be really soft when you blitz them. Melt some butter in a pan, then add the chopped mushrooms and a little seasoning and sweat down slowly – you do not want to fry them – until they are nice and soft. Add the smoked garlic and the thyme and sweat down for a few minutes until fragrant. Blitz with the cream until smooth and set aside for later.
While the mushrooms are sweating down, you can start on the risotto. Sweat the onions for a few minutes. Add the rice, mix through and fry a little. Deglaze with the white wine and reduce until dry. Start adding the stock gradually – add the next batch when the previous is completely absorbed by the rice. When the rice is al dente, mix in the mushroom purée. When all is combined, add the butter, mascarpone and parmesan and mix through.
Season to taste, bon appétit!