Risotto with Lirah Balsamic Mushrooms & Parmesan

Serves: 4
Difficulty: Medium
Prep time: 15 minutes
Cooking time: Approx. 45 minutes (for risotto & mushrooms done simultaneously)


This gorgeous, creamy risotto takes a little patience to make but the result is a beautiful restaurant quality dish.




For the Risotto

  • 1 cup arborio rice
  • 4 cups vegetable stock
  • 1 cup water
  • 1 cup parmesan cheese, plus extra for serving
  • 1 small brown onion
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup dry white wine (or verjus)
  • 4 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried Italian Mixed Herbs
  • Salt & freshly ground black pepper, to taste
  • 1 shallot, finely sliced, to garnish


For the Lirah Balsamic Mushrooms

  • 500g mixed mushrooms, of choice, sliced
  • 5 teaspoons crushed garlic
  • 4 tablespoons Lirah Caramelised Classic Balsamic
  • 5 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves




For the Lirah Balsamic Mushrooms

  1. Preheat oven to 200 degrees.
  2. Melt butter in a small bowl then stir in minced garlic, 3 tablespoons of the Lirah Caramelised Balsamic, 1 tablespoon oil, parsley and thyme.
  3. Place mushrooms in an ovenproof dish, pour over the butter mixture, then toss to well coat.
  4. Bake for approx. 20 minutes, tossing gently at the half-way point, until tender.
  5. To finish, melt the remaining 2 tablespoons butter and combine with the remaining tablespoon of Lirah Caramelised Classic Balsamic. Stir into the cooked mushrooms.
  6. Turn oven off and return mushrooms, to keep warm, while the risotto cooks.


For the Risotto

  1. Melt a tablespoon each of oil and butter in a heavy based saucepan over medium heat. Add the onion and cook until slightly golden and caramelised. Meanwhile bring the vegetable stock and water to the boil in a small saucepan then reduce to a simmer.
  2. Reduce the heat of the onion pan and add rice, stirring to coat well. Add white wine and stir until liquid is reduced.
  3. Add a ladleful of warm stock to the rice and stir until absorbed before adding the next. Continue until all the broth is used and the risotto is creamy and tender to bite approx. 25 minutes.
  4. Finally stir in Italian mixed herbs, parsley, parmesan and Lirah Balsamic mushrooms. Season to taste and serve immediately sprinkled with extra parmesan, sliced shallot and a little extra Lirah Caramelised Classic Balsamic.
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