FOUR-MUSHROOM FREEKAH RISOTTO
Rich and smoky freekeh and earthy mushrooms work beautifully together for this perfect autumn meal. A top tip: do not wash the mushrooms as they soak up water and will take longer to cook. Simply wipe them clean then cut as needed.
Ingredients
3⁄4 cup dried porcini mushrooms
1 cup boiling water
1⁄4 cup extra virgin olive oil
50g butter, plus 20g extra to finish
1 brown onion, chopped
4 cloves garlic, crushed
200g button mushrooms, halved
150g oyster mushrooms, trimmed
200g fresh shiitake mushrooms, trimmed
1 3⁄4 cup Farro freekeh, rinsed
1 pack fresh thyme, roughly chopped
500ml Foundation Foods chicken stock
500ml water
20g pecorino cheese, grated, plus 10g to serve
Watercress plant, leaves picked
Method
Place the porcini and boiling water in a heatproof bowl and set aside for 10 mins, or until mushrooms have softened
Heat 1 tablespoon of the oil in a large saucepan over medium heat with the butter and add the onion and garlic. Cook for 4-5 mins or until well softened
Add mushrooms and cook for 10-15 mins or until well browned. Add freekeh and thyme and cook for a further 2-3 mins
Increase the heat to high and add the stock, water, rehydrated porcini and soaking liquid. Cook for 30 mins, stirring occasionally, or until the freekeh is cooked through; it should have a chewy texture
Remove from heat and stir in 20 grams butter and 20 grams pecorino, season to taste
To serve, divide risotto between the bowls, sprinkle over remaining pecorino and top each with a pile of watercress leaves