Mushroom, Lemon & Thyme Risotto (Buffet)

Mushroom, Lemon & Thyme Risotto
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Serve with with local olive oil & fresh grated parmesan – Great as a veto option.
Servings Prep Time
75 Portions 30 minutes
Cook Time
1.25 hours
Servings Prep Time
75 Portions 30 minutes
Cook Time
1.25 hours
Mushroom, Lemon & Thyme Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Serve with with local olive oil & fresh grated parmesan – Great as a veto option.
Servings Prep Time
75 Portions 30 minutes
Cook Time
1.25 hours
Servings Prep Time
75 Portions 30 minutes
Cook Time
1.25 hours
Ingredients
Servings: Portions
Units:
Instructions
At Kitchen
  1. Heat a large pot and sweat onions until soft
  2. Add garlic and 1/2 of thyme thyme (reserve other for use on site)
  3. Cook a further 5 mins, add ½ of lemon (reserve other half)
  4. Cook a further 2 mins add rice and turn with wooden spoon
  5. Seal rice for 6-8 mins
  6. Add wine turn and let soak up
  7. Add another 2 lt stock and cook till ¾ soaked
  8. Turn onto flat trays with lip, cool as quickly as poss
  9. Separately batch cook (fry) mushrooms with plenty oil till golden and reserve for on site
On site approx 1.25 hours before service
  1. Heat a large pot with 2 lt stock until approx. 80c
  2. Add cream cheese and melt, bring back to temp
  3. Add cold cooked rice mix and mushrooms
  4. Turn often with large wooden spoon to prevent sticking
  5. Cook until ‘al dente’ adding more water if necessary
  6. Add lemon and thyme, stir through
  7. Season with salt & pepper Careful!! Slowly slowly
  8. Serve with grated parmesan, fresh ground pepper & olive oil
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