There’s something wonderfully comforting about a bowl of creamy risotto, and Helena Moursellas’ mushroom and galotyri version takes it to the next level. Earthy mushrooms and rich, creamy cheese are topped with crunchy burnt butter walnuts, creating layers of texture and flavour in every bite. Made with Maldon Sea Salt throughout, this is a recipe to savour on a cosy night in.
- Heat oil and 2 tablespoons butter into a large heavy based saucepan over medium high heat. Add onion, garlic, sage and season with Maldon Sea Salt flakes. Cook for 6-8 minutes until onions have softened.
- Add the mushrooms and season with cracked pepper, stir occasionally for 10 minutes until mushrooms have cooked down. Add the rice and stir for 2-3 minutes until the rice is coated with the mixture.
- Add the wine and simmer, stirring continuously for 1-2 minutes until reduced by three quarters and the wine is absorbed.
- Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.
- Stir in hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition. Continue cooking for around 18-20 minutes or until the rice is creamy and al dente.
- Remove from the heat and stir through the Galotyri until creamy.
- For the burnt butter walnuts, melt the remaining butter in a frypan over medium heat. Add the walnuts and sage leaves and cook for 2-3 minutes stirring until the butter is golden and nutty and the walnuts are toasted. Season with salt flakes.
- Spoon the risotto into bowls and top with the burnt butter walnuts, crispy sage and grated parmesan.
Recipe by Helena Moursellas.
