Champagne & Lemon Risotto (on Portobello Mushroom)

Instructions

• prepare the risotto as per classic method: melt a knob of butter and some olive oil in a pan, sautee the shallots and later add the garlic (to avoid burning it).
• add the rice kernels and mix well so that it's coated in the fat
• once the rice is toasted, add the champagne and simmer until the liquid has almost evaporated, just a few minutes.
• Add the first few ladles of simmering stock and stir until almost completely absorbed
• continue adding a few ladles at a time, until the stock is absorbed and the rice is almost cooked through but still firm. It should take between 20 to 30mins maximum
• meanwhile you can brush the portobello mushrooms with a mixture of olive oil/balsamic vinegar/salt/pepper/thyme just enough to coat them all around and place them on a baking sheet and bake in a medium high oven for 10 minutes, just to cook them through and warm them up.
• continue cooking the risotto by stirring in the lemon zest and lemon juice, a knob of butter, Parveggio, Alpro or Elmlea cream, salt and pepper to taste.
• Place one Portobello mushroom per serving plate, spoon a generous amount of risotto onto each mushroom and garnish with lemon zest and olive oil, and a few drops of balsamic glaze on the plate. The final touch should have been shavings of white truffle but did not find any in stock 🙁
• Serve immediately to enjoy the tastes to the full!