Passport & Plate - Mushroom Risotto
United Arab Emirates | Friday, March 14, 2014 | 1 photos
Ingredients
MUSHROOM RISOTTO
Serves 4 (approx.)
1 small onion chopped
1 small clove of garlic peeled and slightly bruised
2 tablespoons extra-virgin olive oil.
200 g mixed mushrooms
Fistful of dried Porcini/Ceps soaked in a cupful of boiling water for 15 minutes (chopped very finely)
200 g Farro (also known as ‘emmer wheat’)
250 ml vegetable stock
125 g Labneh (crème fraiche, or cream)
100 g grated Parmesan (Parmaggiano Reggiano)
Fresh oregano leaves
Zest of 1 Lemon
Salt and pepper (to taste)
How to prepare this recipeAdd Farro to saucepan of boiling salted water (double water to grain).
Boil gently for 18 mins. It should be firm and chewy.
Empty into colander and drain.
Sauté the onion in a pan. Add the garlic clove. When the onion is translucent add all the mushrooms and continue to sauté at a medium heat.
Remove garlic clove.
Add the drained farro and the veg stock. Bring to boil.
Turn off heat and add the Parmesan and Labneh.
Stir through and leave to settle for 5- 10 mins.
Taste and add salt and pepper as required.
Transfer to serving bowl. Add a drizzle of extra virgin olive oil. Garnish with a teaspoon of labneh, fresh oregano leaves, lemon zest, and black pepper.
Enjoy!
The story behind this recipeMy “What will I cook tonight?” question is often answered with risotto. Somehow, no matter what ingredients you have they can usually be combined in a risotto to make something delicious.
This is my current favorite recipe. I love the nutty taste and texture. Farro, I think, is a slightly forgotten grain. Now that I’ve discovered it, I realize it’s not only the taste that's a reason to celebrate, but it’s actually good for you!
Farro is a grain that's been used for thousands of years in North Africa and the Middle East. It’s also grown in the rugged mountainous regions of Umbria and Tuscany.
I discovered this recipe in what has to be, my all time favorite food café. The quality of the food in this place is honestly second to none. I have been going to this café for as long as I’ve been in Dubai but it’s only recently that I’ve finally splashed out on their rather expensive cookbook and discovered the origin of their recipes. It's an amalgamation of Middle Eastern and Italian cuisines with a very modern and healthy twist. I feel inspired by their style and dedication to great tasting food.
This dish is very distinctive and it tastes so delicious. I love the texture and lightness of the meal. Its so substantial yet not heavy or claggy as some risottos can be. The addition of fresh oregano just before serving gives the meal a great burst of a surprisingly, fresh, zesty blitz. I love it!
I currently live in Dubai; which, as you can imagine, is definitely a “global dining room”. With so many nationalities living here we are spoilt with the availability of many diverse ingredients. A trip to a local supermarket reminds me that there is still a long journey ahead of me in the discovery of good/bad/sweet/smelly/slimy/ foods that I have yet to discover!
Given that I am surrounded by such diversity isn’t it funny that the shining light for me is this recipe which is a wonderful, modern Arabic - Italian mix.
