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Risotto filled mushrooms

21 Nov 2019

These risotto filled mushrooms are unbelievably good and make great prepare ahead party food for cooler nights.  They are easy to put together and will keep well in the fridge until you need them. Just make a simple risotto, wipe clean some small chestnut mushrooms, fill them with the chilled risotto and bake.  Sprinkle with some magical Truffle Dust and then wait for the compliments.

 

Many people are nervous of re-heating rice, but it isn't the re-heating that causes the problems, it is the chilling.  All you have to do, for this dish or any other time you need to get ahead with risotto,, is to slightly undercook the rice, then spread it out on a lined baking sheet and cool it as quickly as possible so it can go, covered, into the fridge.

Ingredients - for canapés (about 20 depending on size of mushroom) or one smallish main course portion

For the basic risotto:

75g risotto rice

1 tbsp olive oil

1 small onion, finely chopped

1-2 garlic cloves, depending on taste

1 tbsp dry sherry or 2tbsp dry white wine

300g chicken or vegetable stock or more if necessary

3 tbsp finely chopped parsley

15g finely grated Parmesan

 

 

For the risotto mushrooms:

Cooked risotto 

200g small chestnut mushrooms 

Knob of butter (vegan butter is fine to use here)

Truffle Dust, optional (mine was from TheTruffle.co.uk)

Seasoning

 

 

Method

Soften the chopped onion in the olive oil.  Add the rice and cook, stirring for a minute or two.  

 

Warm the stock in a separate pan and keep it simmering very gently.

 

Add the wine or sherry to the rice and allow it to bubble and evaporate.

 

Add approximately one third of the stock to the rice and cook gently until the rice has almost absorbed all the stock.  Then add a little more warm stock.   

 

Continue to add the stock slowly as the rice absorbs.

 

While the rice is cooking, line a small edged baking sheet with parchment paper.

 

When the rice is almost cooked (about 15 minutes), take off the heat and stir in the parsley and the parmesan.

 

Leave for a couple of minutes and then tip the rice onto the lined baking sheet.  Make channels to help it cool as quickly as possible.  Cover with cling film and put it into the fridge.  It will keep, chilled, for 24 hours.

 

To prepare as a canapé:  wipe the mushrooms clean and gently twist out the stalks.  With your fingers or a small spoon, carefully scoop the cavity out as much as possible without tearing the mushrooms.  

 

Season the mushrooms.

 

Stuff a generous amount of risotto into each mushroom (there will be some risotto over, but its difficult to cook less).  Add a tiny knob of butter and store, covered, in the fridge until required.

 

Heat oven to 190°c and cook the filled mushrooms on a lined baking sheet for 10 minutes.  Season and sprinkle with some Truffle Dust.

 

 

To reheat as a main course, slowly warm the rice, adding a little more stock as necessary.    Add flavourings of choice.  The quantity above is one smallish portion.

 

 

 

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