Umami vegetable stock
2 medium carrots, roughly chopped into 2cm pieces
2 celery stalks, roughly chopped into 2cm pieces
1 large brown onion, peeled and roughly chopped
1 Tbsp tomato paste
50ml white wine
30g dried porcini mushrooms
4 garlic cloves, peeled
4 thyme sprigs
Stalks from 1 small bunch parsley
1 Tbsp whole peppercorns
2L cold water
1 small bunch flat leaf parsley, finely chopped (leaves only)
1 organic lemon, zested
1 garlic clove, finely minced
150g mixed wild mushrooms, roughly sliced
1 garlic clove, minced
1 thyme sprig
255g Bhutan Blossoms’ Wild Mushroom Risotto mix
1L umami vegetable stock or store bought vegetable or chicken stock
50ml white wine
90g parmigiano reggiano
- To make the umami stock, preheat the oven to 180℃.
- Place the carrots, onion and celery into a medium roasting dish and drizzle with a little olive oil. Roast for around 20-30 minutes or until golden. Add the tomato paste and mix through. Roast for a further 5-10 minutes and remove from the oven.
- Deglaze the hot pan with the white wine and transfer to a medium stock pot. Add the remaining stock ingredients and cover with 2L of cold water. Bring to the boil and lightly simmer for 1-2 hours uncovered. Strain through a mesh sieve. Set aside until needed and bring to medium heat when ready to use.
- To make the gremolata, put the parsley, lemon zest and garlic into a small bowl and mix together. Set aside.
- To make the risotto, melt some butter and a little olive oil in a small frying pan over high heat. Add the mushrooms and cook for a few minutes until golden, mix through the garlic and thyme and season with salt and pepper. Keep warm.
- Heat a small amount of olive oil in a medium pan and add the Bhutan Blossoms’ Wild Risotto mix. Gently toss, coating the rice. Once fragrant, add the white wine.
- When the wine has evaporated, add a couple of ladles of warm stock to the pan or enough to just cover the rice and stir gently, keeping the heat low-medium. Continue adding a ladle or two of stock at a time, gently stirring in between additions, being careful not to allow the stock to cook away too quickly.
- Once the rice is al dente or still ‘firm to the tooth’, it is done. You may add a little more liquid to slightly loosen the mix. Remove from the heat, add the butter and mix through a generous amount of grated parmigiano reggiano. Season with salt to taste.
Serve with the wild mushrooms, gremolata and extra parmigiano.
Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!