I’ve borrowed this ah-mazing risotto from one of my favourite cafes in Byron – Punch and Daisy in Mullumbimby, run by husband and wife Adam and Lara. They are champions of local produce and do it great justice with their exceptional coffee and tasty, hearty food – seriously, I could live on it! This risotto is a great alternative to conventional risotto, and Adam says it needs a strong arm! It requires preparing and cooking separate elements, but when combined it puts risotto back on the menu for everyone.
Ingredients
Quinoa And Brown Rice Risotto
200 g (1 cup) brown rice
500 ml (2 cups) vegetable stock
100 g (1/2 cup) tri-colour quinoa
good splash of extra-virgin olive oil, plus extra to serve
10 chestnut mushrooms, sliced
1/2 small onion, finely chopped
4 garlic cloves, crushed
1 celery stalk, finely chopped
6 thyme sprigs, leaves picked
splash of dry white wine
2 tablespoons cream
1 tablespoon butter
30 g parmesan, grated, plus extra to serve
dash of truffle oil, plus extra to serve
juice of 1/2 lemon
handful of parsley, chopped
sea salt and freshly ground
black pepper
Enoki mushroom salad
50 g fresh enoki mushrooms
50 g (1/2 cup) shaved almonds, toasted
50 g snow pea tendrils (see note)
20 g marjoram leaves
30 g chopped flat-leaf parsley leaves
extra-virgin olive oil, for drizzling
squeeze of lemon juice
Method
Place the brown rice in a small saucepan with 200ml of the vegetable stock. Bring to the boil, then reduce the heat and simmer, covered, for 15–20 minutes, or until the stock has been absorbed.
Heat the olive oil in a heavy-based saucepan over high heat. Add the chestnut mushrooms and cook for about 5 minutes until browned. Turn the heat down to medium and add the onion, garlic, celery and thyme, and cook for 5 minutes or until the onion is translucent but not browned. Stir in the cooked rice and quinoa and the wine, and cook until the wine has been absorbed. Add a ladle (about . cup) of the remaining vegetable stock and the cream, then simmer and stir for 5 minutes until absorbed. If needed, add more stock to achieve a loose, wet and creamy consistency. Remove from the heat and stir in the butter, parmesan, truffle oil, lemon juice and parsley.
Season to taste.
In a separate bowl, combine the enoki mushrooms, almonds, pea tendrils, marjoram, parsley, olive oil and lemon juice, and season to taste. Spoon the risotto into shallow bowls and top with the enoki salad, followed by more grated parmesan, olive oil … and an extra dash of truffle oil!
These recipes have been extracted from Happy & Whole by Magdalena Roze, published by Plum, RRP$39.99.
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