MIXED MUSHROOM RISOTTO WITH GARLIC, LEMON & SAGE OIL

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Mixed mushroom risotto with garlic, lemon & sage oil

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Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

1L (4 cups) chicken or vegetable stock

125ml (1/2 cup) dry white wine

1 tbs olive oil

80g butter, chopped

1 brown onion, halved, finely chopped

100g Swiss brown mushrooms, sliced

100g small button mushrooms, quartered

440g (2 cups) arborio rice

80g enoki mushrooms, ends trimmed

20g (1/4 cup) finely shredded parmesan

1/4 cup coarsely chopped fresh continental parsley

Pinch of salt

Shaved parmesan, extra, to serve

Garlic, lemon & sage oil

125ml (1/2 cup) olive oil

3 garlic cloves, thinly sliced

1/3 cup loosely packed shredded

fresh sage

2 tsp finely shredded lemon rind

Pinch of saffron threads

Method

1. To make the garlic, lemon & sage oil, heat oil in a medium non-stick frying pan over low heat. Add garlic and cook for 30 seconds or until aromatic. Remove from heat. Add sage, lemon rind and saffron. Stir to combine and set aside.

2. Combine stock and wine in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer.

3. Heat oil and butter in a heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add Swiss brown and button mushroom and cook, stirring, for 3 minutes or until mushroom softens.

4. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add a ladleful (about 125ml/ 1/2 cup) of stock mixture to the rice mixture and use a wooden spoon to stir until liquid is completely absorbed. Continue to add stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook until rice is just tender and risotto is creamy (this will take about 25 minutes).

5. Add the enoki and cook, stirring, for 3 minutes or until tender. Remove from heat. Stir in the parmesan and parsley. Taste and season with salt.

6. Spoon the risotto among serving bowls. Top with oil mixture and sprinkle with extra parmesan to serve.

Prawn, rocket and chilli linguine

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

800g large green tiger prawns, peeled leaving tails intact, deveined

3 garlic cloves, finely chopped

1/4 cup (60ml) extra virgin olive oil

1 lemon

375g dried linguine

2 long fresh red chilli, seeded, thinly sliced

1/2 cup flat-leaf parsley leaves

80g baby rocket leaves

Method

1. Combine the prawns, garlic and 1 tbs of the oil in a large bowl. Cover with plastic wrap and set aside for 15 minutes to develop the flavours.

2. Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.

3. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.

4. Meanwhile, heat a large frying pan over high heat. Add the prawn mixture and cook, tossing occasionally, for 5 minutes or until prawns change colour and curl. Add the chilli and lemon rind and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, parsley and rocket and drizzle over the lemon juice and remaining oil. Season to taste with salt and pepper. Gently toss until just combined. Divide evenly among serving bowls and serve immediately.