Mushroom Risotto and Caramelised Onions Recipe - With Wine Match

The wholesome, rich and earthy flavours of mushroom risotto pair perfectly aged and oaked reds. As this risotto is baked it gives you the perfect opportunity to crack open a bottle of your favourite Rude wine and let it breathe before serving.
Ingredients
15g DRIED SHITTAKE PORCINI MUSHROOMS, FINELY CHOPPED

500ML BOILING WATER

80ML OLIVE OIL

4 ONIONS

½ TSP FRESHLY GROUND PEPPER

4 CLOVES GARLIC, MINCED
500g CREMINI MUSHROOMS, SLICED (OR CHESTNUTS IF YOU CAN'T SOURCE CREMINI)

1 LARGE SPRIG OF ROSEMARY

250G ARBORIO RISOTTO RICE

125ML DRY WHITE WINE (making sure it’s vegan)

2 TBSP BALSAMIC VINEGAR

500ML VEGETABLE STOCK

1 TSP SALT AND GROUND BLACK PEPPER

Recipe Method

1. With a rack in the middle of the oven, heat to 150°C. Rinse the dried mushrooms to get rid of any grit or dust. Place in a heatproof bowl and pour the boiling water over them. Leave to soak whilst you cook the onions.


2. Finely dice one onion. Heat 2 tbsp of the olive oil in a large (at least 3.5 litre) ovenproof pot over medium heat. Add the diced onion and garlic and cook, until soft and golden (about 8 minutes). Push the onions to the side of the pot and turn up the heat to medium-high.


3. Add the cremini (or chestnut) mushrooms and cook for 5 minutes without stirring. Flip the mushrooms and cook until quite brown and a crust is beginning to form on the bottom of the pan (about another 5 minutes).


4. Drain the soaked dried mushrooms, keeping the liquid. Add with the rosemary sprig to the pan and briefly sauté. Add the rice and cook, stirring a few times, until it begins to turn transluscent (about 4 minutes).


5. Turn the heat up to high and add the white wine, vinegar, stock and reserved mushroom soaking liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any tasty mushroom bits sticking to the bottom of the pan. Stir in the salt and pepper.


6. Bring to a boil. Cover with a tight-fitting lid and put it in the oven to bake for 35 minutes.


7. Whilst the risotto is cooking, thinly slice the remaining 3 onions. Heat the remaining olie oil in a cast iron frying pan over medium heat.


8.Add the onions and sprinkle generously with salt. Reduce heat to low and cook, stirring ocassionally until the onions turn a dark brown colour. (To get to a really good colour, this could take 20-30 minutes) .


9. When the risotto’s baking time has finished, remove the rosemary sprig, and let it stand for 5 minutes before serving.


10. Dish up, topping each with a spoonful of caramelised onions, and a grind of extra pepper.


Wine Match

You'll find a great selection of wines to match our Mushroom Risotto with Caramelised Onions recipe in our Oaked Red range.


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