Trevilley Farm

Mushroom Risotto

No
Ingredients: 

250g Field / Button Mushrooms - medium sliced
2 litres chicken or vegetable stock
2 tablespoons olive oil
1 onion
25g unsalted butter
1 large clove of garlic - finely chopped / minced
80g pancetta or smoked streaky bacon - chopped (optional)
350g Arborio or Carnaroli rice
150ml / ¼ pint dry white wine
1.2 litres / 2 pints hot vegetable / chicken stock
freshly ground black pepper and sea salt
25g fresh Pecorino or Parmesan cheese - finely grated

Preparation Instructions: 

Preparation time: 15mins
Cooking time: 30mins
Serves 4
Available as vegetarian and non-vegetarian

Heat the stock in a saucepan until it is simmering slowly and steadily.

In a separate heavy based pan, heat half of both the olive oil and butter.
Add the mushrooms and sauté over a high heat for 4 mins or until the mushrooms are golden.
Transfer to plate and set aside.

Add the remaining butter and oil to this pan.
Add the onion, garlic and pancetta and cook over a medium heat until pale golden.
Stir in the rice and cook, stirring for 1 min.
Add the white wine and cook over a low heat, stirring until the wine has evaporated.

Add a ladleful of the stock and continue to cook, stirring until he liquid has been absorbed.
Continue adding stock, cooking and stirring for about 15 mins, until three quarters of the stock has been used.

Return the mushrooms to the pan with the next ladle of stock and cook and stir as before until all the stock has been absorbed and the rice is plump and tender.

Season to taste, then stir in the cheese.
Serve straight away with a little more cheese if liked.

Recipe Ingredients: 

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