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Creamy risotto with seared lion’s mane

Mains

LION’S MANE RISOTTO

The classic risotto technique keeps the rice creamy, while searing the lion’s mane separately keeps it golden and distinct.

PREP10 minCOOKING30 minTOTAL40 minSERVINGS2DIFFICULTYMedium
SERVINGS
Lion’s mane needed: 250 g

INGREDIENTS FOR 2 SERVINGS

  • 160 g Arborio or Carnaroli rice
  • 250 g fresh lion’s mane
  • 1 small shallot or 1/2 onion
  • 30 g butter
  • 1 tbsp olive oil
  • 80 ml dry white wine
  • 600–650 ml warm vegetable stock
  • 40 g Parmesan
  • salt and black pepper

METHOD

  1. 01

    STOCK

    Keep the stock hot, but not at a strong boil, throughout cooking.

  2. 02

    MUSHROOM

    Tear and dry the lion’s mane. Sear it in half the olive oil over medium-high heat until golden, in batches if necessary. Season lightly with salt and set aside.

  3. 03

    BASE

    In a wide pan, gently cook the finely chopped shallot in the remaining olive oil and about one third of the butter for 3–4 minutes, without colouring it.

  4. 04

    RICE

    Add the rice and stir for 1–2 minutes, until the edges become slightly translucent. Pour in the wine and let it evaporate.

  5. 05

    COOK

    Add hot stock one ladle at a time, stirring frequently. Add the next ladle when the previous one has almost been absorbed. Cook for 17–19 minutes.

  6. 06

    MANTECATURA

    When the rice is al dente, remove from the heat. Stir in the remaining cold butter, Parmesan and two thirds of the mushrooms. Rest for 2 minutes and serve with the remaining mushrooms on top.