All posts tagged Mushroom

Creamy Mushroom Risotto

Creamy Mushroom Risotto

Recipe by Nutrition Australia

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 4 spring onions, trimmed and thinly sliced
  • 3 stems celery, chopped
  • 250g button mushrooms, sliced
  • 1 cup Arborio rice
  • 2 cups vegetable stock, salt reduced
  • 375mL reduced fat evaporated milk
  • 2 cups baby spinach, washed
  • ¼ cup finely grated parmesan
  • 60g slivered almonds

Note

Arborio rice is an Italian short grain rice that is essential for making risotto. It can be found on supermarket shelves next to the other rice varieties.

Method

Step 1

Heat oil in pan. Add garlic and spring onions and cook until softened.

Step 2

Add celery and cook for a further 2 minutes. Add half the mushrooms and stir through. Cook until mushrooms have browned.

Step 4

Add the rice to the pan and stir through. When the rice starts to look a little translucent gradually add all of the stock whilst stirring.

Step 5

Add remaining mushrooms and allow to simmer for 10 minutes stirring regularly until the rice has absorbed the stock.

Step 6

Add the evaporated milk and stir through. Simmer for 5 minutes until the rice has absorbed the remaining liquid and has become tender.

Step 7

When the rice is just cooked (al dente), add the spinach and stir through. Take the frypan off the heat and stir in the parmesan cheese.

Serve with slivered almonds.

Serves 4

Nutrition Australia ACT

P: 02 6162 2583 F: 02 6162 2586

E:act@nutritionaustralia.org

www.projectdinnertime.org

 

Goats Cheese Ravioli with Smoked Bacon, Shaved Truffle, Mushroom & Sage

Goats cheese ravioli with smoked bacon, Shaved truffle, mushroom, sage

Recipe by Pistachio Dining at Torrens

Pasta dough

  • 200g Flour
  • Salt
  • 5ml Olive oil
  • 2 Eggs

Filling

  • 200g Goats cheese
  • 1 Egg

Egg wash Sauce

  • 100g Salted butter
  • ½ Onion
  • 2 Cloves garlic
  • 50g Smoked bacon
  • Sage
  • 50 g Mixed Mushrooms
  • Local Black Truffle

Method Make pasta dough by adding all ingredients together and brining the mix together to form a firm dough

Cover in fridge and let rest for 30 minutes

Make the filling by blending the cheese and the egg together well and place into a piping bag

To make the sauce melt the butter in a large pan add all ingredients and cook over medium heat until the onion is soft and the bacon golden keep warm until ready to serve

To make the ravioli you will need a pasta machine – follow manufactures instructions when using

Once the pasta is rolled out divide it into two, place the filling onto one side of the pasta brush with egg wash and enclose with the remaining pasta use pastry cutters to remove and excess air and to cut into the size you would like. Store on some semolina in the fridge

Cook ravioli in boiling salted water for 5 min drain and place into serving plates Place warmed sauce over the top followed by some shaved truffle

PISTACHIO DINING AT TORRENS

SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966

EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY