Shiitake Mushroom Risotto with Coriander Pesto
Servings 4 people
- 1 liter chicken stock (or vegetable)
- 10 g dried shiitake mushrooms
- 2 tablespoons olive oil
- 1 leek, chopped
- 2 cloves garlic crushed
- 400 g Swiss brown mushrooms, sliced
- 2 cups 'Aborio' rice
- ¼ cup grated parmesan
- 1 cup coriander leaves
- 50 g parmesan grated
- 1 clove garlic chopped
- 50 g peanuts, toasted
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 100 ml olive oil
In a food processor combine coriander, parmesan, garlic, pine nuts, lemon zest and juice. Pour olive oil in a steady stream with the motor running.
Bring stock to a boil with the dried mushrooms. Remove mushrooms when soft and slice. In a heavy based saucepan heat the olive oil. Add the leek and garlic and fry until soft. Add the Swiss brown mushrooms and shiitakes and cook until soft. Stir rice into pan to coat.
Reduce heat to medium low. Add stock 1 cup at a time stirring until all the liquid is absorbed and rice is al dente. Stir through parmesan, season to taste and serve with a dollop of the coriander pesto.