Wild mushroom risotto with rosemary & juniper

Main, serves 2

The full flavours of mushrooms, juniper and rosemary combine well with the Lowlander Brut.
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  • 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:

  1. 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.
  2. Stir in the celery, juniper and bay leaf and fry for a while.
  3. 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.
  4. Add the mushrooms and rosemary and deglaze with 1 dl Lowlander Brut.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.