mushroom and celeriac risotto
Curated Farm Bags include the main ingredients in this recipe!
This celeriac risotto with mushrooms has the perfect luxurious texture and flavor! Get the mushrooms a little crispy by roasting them with garlic, thyme, and a little olive oil. This recipe is a keeper.
Ingredients - risotto
1 tbsp refined olive oil
1 white or red onion, peeled, finely chopped
300g cups carnaroli or arborio rice
2.5 cups low salt vegetable stock
0.5 cup white wine (or more vegetable stock)
1 tbsp white miso
2 tbsp mascarpone cheese, cream cheese or double cream
Ingredients - mushrooms
350g mixed mushrooms
1 tsp garlic, finely minced
4 sprigs of thyme, leaves picked
1 tbsp refined olive oil
grated parmesan cheese, to serve
pea shoots/fresh basil/arugula, to serve
Step 1:Remove the tough base of the celeriac and peel away the outer skin. Cut into about 10 chunks.
Step 2: Instant pot: place the celeriac and 125ml (1/2 cup) water in the instant pot. Close the lid to seal, make sure the steam vent is shut. Cook on manual mode on high pressure for 6 minutes. Quick-release the steam and remove the lid.
Step 3: On the stove: cover the celeriac with cold water in a smallish pot. Bring to the boil over high heat on the stove then reduce to a simmer and let cook for 15 minutes or until a fork poked into it goes in easily.
Step 4: Instant pot method - Drain any liquid from the celeriac and either blend (you can use a hand blender, free-standing blender, or food processor for this) or mash with a potato masher until smooth.
Step 5: Instant pot method - Pour the oil into the metal bowl of the instant pot. Set to 'sautee' on 'medium'. Once the oil is hot, add the onion and cook for 5 minutes just to soften slightly. Add the rice and stir, cooking for a few minutes to warm the rice through.
Step 6: Instant pot method - In a jug, mix the vegetable stock, white wine, and miso. Try to break up the miso as much as you can - using a small whisk or fork helps here.
Step 7: Instant pot method - Pour the contents of the jug into the bowl of the instant pot. Close the lid to seal, make sure the steam vent is shut. Cook on manual mode on 'high pressure' for 15 minutes. Quick-release the steam and remove the lid. Stir in the celeriac puree and mascarpone, then taste and season with salt if needed before serving.
Step 8: Stovetop method - Pour the oil into a large pot (I actually quite like using a wok here) and set over medium heat on the stove. Once hot, add the onions and cook for 5 minutes just to soften slightly. Add the rice and stir, cooking for a few minutes to warm the rice through.
Step 9: Stovetop method - In a jug, mix the vegetable stock, white wine, and miso. Try to break up the miso as much as you can - using a small whisk or fork helps here.
Step 10: Stovetop method - Pour a ladleful (about 1/2 a cup) of the liquid ingredients into the pot. Turn the heat down to medium-low and stir until the liquid has all been absorbed by the rice. Keep doing this, gradually adding the liquid and stirring the risotto pretty much constantly until all the liquid is used up. This should take about 30-40 minutes. Taste the rice to check it is done then stir in the celeriac puree and mascarpone. Taste and season with salt if needed before serving.
Step 11: Mushrooms - Preheat the oven to 180°C (350°F). Cut any large mushrooms in half so they're all pretty equal in size. Toss onto the tray along with the garlic, thyme, and a pinch of salt. Use your hands to mix it all together on the tray to spread the garlic around. Roast for 15-20 minutes while the risotto is cooking. The mushrooms will shrink down and become chewy and crisp in some spots.
Step 12: Divide the risotto between 4 bowls. Top with the roasted mushrooms and some grated parmesan if you fancy! I also sprinkled on some pea shoots for color but I think fresh basil or rocket (arugula) would be great here too.
The recipe and image are courtesy of Top With Cinnamon