Wild mushroom risotto with rosemary & juniper
Main, serves 2The full flavours of mushrooms, juniper and rosemary combine well with the Lowlander Brut.
- 25 gr butter
- ½ tbsp olive oil
- ½ onion, finely chopped
- 1 clove of garlic, finely chopped
- 20 gr celery, into small dices
- 2 juniper berries, crushed
- 1 bay leaf
- 200 gr risotto rice
- 150 gr mixed mushrooms, in pieces
- 1 sprig of rosemary, the needles chopped
- 1 dl Lowlander Brut
- 1 liter vegetable or mushroom stock, warm
- Lemon zest from half a lemon
- 50 gr Parmesan cheese, grated
- Pepper and salt
This is how you make it:
- Melt the butter together with the olive oil in a pan and fry the onion and garlic on low heat until softened but not colored.
- Stir in the celery, juniper and bay leaf and fry for a while.
- Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent.
- Add the mushrooms and rosemary and deglaze with 1 dl Lowlander Brut.
- Add the stock little by little while stirring. Always add a new spoonful of stock to the rice when all the moisture has been absorbed.
- Add your first ladle of hot stock and turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding stock, stirring the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 20 minutes.
- Turn off the heat when the rice is cooked and season with salt and pepper. Stir a little more Lowlander Brut and the grated Parmesan into the risotto. Put the lid on the pan and let it rest for another 5 minutes.
- Divide the risotto between two plates and finish with the lemon zest.
With almost a full bottle of Lowlander Botanical Brut left, pour yourself a glass or two to enjoy with the risotto.