Mushroom and cumin risotto with homemade ricotta

Risotto is a labour of love, the time spent slowly stirring each grain of rice so it becomes that silky, comforting bowl we know is definitely worth the patience! This deliciously warming autumn recipe not only shows you how to make the silkiest risotto, it also shows you how surprisingly easy it is to make your own ricotta and how to be savvy with your waste!

Takes 1 hour

For 2 (generously)

Ingredients (risotto):

• 180g Arborio risotto rice

• 1 white onion

• 2 sticks of celery

• 1/2 bulb of fennel

• 4 cloves of garlic

• 1 lemon

• 1 cup of white wine

• 2 tbsp cumin seeds

• 3 red onions (cut into segments)

• 300g hen of the mood mushrooms/ chanterelle

• 1 tsp honey

• 1 tbsp picked thyme

• 1 tbsp butter

• extra virgin olive oil

• salt

Ingredients (stock):

• 1 small handful of dried mushrooms

• 1 tsp black peppercorns

• 4 sage leaves

• 1 bay leaf

• 1 sprig of thyme

Ingredients (ricotta):

(thermometer needed)

• 950g whole milk

• 90g double cream

• 1 tsp of fine kosher salt

• 20g of lemon juice

Method

Pre heat oven to 180oC

Step 1: Ricotta

Begin by adding 950g of milk and 90g of double cream to a medium saucepan along with 1 tsp of fine Kosher salt. Heat the milk mixture to 93oC, then remove from the heat and slowly stir in 20g of lemon juice. Leave to sit for 20 minutes and do NOT stir, after 20 minutes pour the milk curds through a sieve lined with muslin cloth. After 30 minutes the excess liquid should strained out, remove the ricotta from muslin clothe with a spoon and season with olive oil and salt.

Step 2: Make Sofrito (keep all the trim and peel from vegetables)

A Solfrito is a term used in Italian and Spanish cooking that refers to a mixture of onions and garlic that is chopped small and gently fried, usually used for a base or sauce. Finely dice (or use a food processor on pulse setting until even) 1 onion, 2 sticks of celery (you can keep the leaves for garnish), 1/2 a bulb of fennel then add to a large saucepan with a generous splash of olive oil and a large pinch of salt. Begin to sweat the Solfrito on a medium heat, stirring once in a while to make sure it’s not colouring, if it does start to fry add a splash of water.

Step 3: Make stock

With the left over trim and peelings from the vegetables add them to a medium saucepan, along with 1 small handful of dried mushrooms, 1 tsp of black peppercorns, 1 bayleaf, 4 sage leaves and 1 sprig of thyme then cover with cold water and put on a high heat. Once simmering turn down to a low heat, simmer for 30 minutes.

*This is a great way to cut down on your wastage. I tend to keep all my trim from vegetables in the freezer, then once a month I will make a large stock and use it for soups, pastas and sauces. If you have any left over vegetable trim knocking around your kitchen, add it to your stock!

Step 4: Prep onions and make cumin oil

Cut your 3 red onions into segments and place on a baking tray with 1 tsp of honey, a drizzle of olive oil, salt and pepper. Bake in the oven at 190oC for 20 minutes, until soft and caramelised. Place 2 tbsp of whole cumin seeds into a dry frying pan, cook on a medium heat for a few minutes until slightly darker in colour and give off a strong toasted smell. Then pour in 4 tbsp of olive oil and place to one side for later.

*add all trim from onions to stock

Step 5: Start risotto

By this point your Solfrito should be soft, with no crunch! Chop 4 cloves of garlic and add to the pan, then turn your heat up. Strain your stock but keep it hot. Then add 180g of Risotto rice along with 1 tbsp of the cumin oil and start to fry. After frying for a few minutes add 1 cup of white wine and cook out (remember to keep stirring). Once the wine has been absorbed by the rice begin to add your stock a ladle at a time, waiting for the rice to absorb all that tasty stock! Keep gently stirring!

You will know your risotto is ready when the rice is still ever so slightly al dente, add a little more stock (risotto should never be stiff and dry) along with a squeeze of lemon and adjust the seasoning with salt and pepper.

Step 6: Cook mushrooms

Heat a frying pan on the stove with 1 tbsp of olive oil. Once the pan is almost at smoking point add the mushrooms to the pan along with 1 tbsp of butter and a pinch of salt, fry the mushrooms whilst keeping them moving! Once the mushrooms have coloured and cooked through, toss in 1 tbsp of picked thyme. Keep the mushrooms hot, in the pan until plating up.

Step 4: Season ricotta

Mix the ricotta with a pinch of salt and drizzle of olive oil.

Step 7: Plate up!

Spoon the silky risotto into your bowls topped with a generous dollop of your homemade ricotta, surrounded by a scattering of your mushrooms and roasted onions. Finished with a drizzle of cumin oil, light the fire and tuck into this autumnal bowl of comfort!