Davidstow mushroom & cheddar risotto
Elevate a humble mushroom risotto by adding mature Cornish cheddar instead of Parmesan. The aged cheese works wonderfully to make a creamy, nutty flavoured risotto; base garnished with fried King oyster mushrooms, lemon and asparagus. Serve with a chilled bottle of white wine and season with cracked black pepper and sea salt
Prep time: 10 minutes
Cooking time: 50 minutes
Skill level: Easy
• 100g Dried Mushrooms.
• 250g Arborio rice
• 1.5 Litres of Mushroom / Veg Stock
• 200g Fresh mushrooms / exotic mushrooms
• 250ml White Wine
• 2 King Oyster Mushrooms
• Sprig of Thyme
• 1 Large white onion finely sliced
• 3 cloves garlic finely sliced
• 1tbsp Olive Oil
• 50g Butter
• 150g 36mth Davidstow Reserve Cheddar
• 1 Lemon Zest & Juice
• Salt / Pepper
1. Gently cook the onion & garlic in the butter and a dash of the oil. Try not to get too much colour in the onions & garlic, cook it nice and slow it will bring out the sweetness and fragrance in the ingredients and stop the butter burning.
2. Make a stock in a jug with the veg stock and adding in the dried mushrooms to rehydrate in the stock. This will infuse the stock whilst cooking and also add a beautiful rich mushroom flavour.
3. Add the rice into the pan with the onions & garlic along with some extra butter and coat the rice with the butter & onion / garlic for 2-3 minutes. Add in the fresh mushrooms, roughly chopped.
4. Add the wine to the pan and stir in, cook for a couple of minutes. Turn the heat down to a low setting so it’s just simmering, add the stock little by little, stirring regularly for around 35-40 mins.
5. Slice the King Oyster mushrooms vertically and score diagonally. Cook in a separate pan in some butter for 2-3 minutes each side.
6. When the risotto is nearly finished, but still has just a little bite, add the fresh thyme, and the grated cheese and stir through. Season well and serve with the King Oyster mushrooms and grated lemon zest on top.
7. A side of fresh asparagus slightly steamed and dressed with olive oil is a lovely addition.
Buy your cheese online
This recipe uses Davidstow Reserve cheese. You can now buy our cheeses online. Click below to shop now.
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