Mustard and mushroom risotto

Ingredients

Serves 4

500g swiss brown mushrooms, sliced

1 tbsp Keen’s Mustard Powder

2 tbsp butter

4 tbsp olive oil

3 large cloves garlic, crushed

1 leek, the white part only, very finely chopped

¼ cup dry white wine

¼ cup cream (optional)

4 cups vegetable stock or broth

1 cup arborio rice (uncooked)

2 cups Tuscan kale, chopped finely

Salt and pepper

Additional hot water (if required to cook the rice further)

TOPPINGS:

Mushrooms

Thyme or parsley (optional)

Parmesan

Salt and pepper

Method

In a large heavy pot over high heat, add 2 tbsp olive oil and 1 tbsp of butter, once melted, add ½ the mushrooms, 1 clove of crushed garlic, salt and pepper and cook until golden and soft. Remove the mushrooms from the pot, repeat with the remaining mushrooms adding 1 tbsp of olive oil to cook and then set aside.

Reduce the heat to medium and add the remaining olive oil, butter, Keen’s mustard powder, garlic and leek, cook for a few minutes until the leek begins to soften.

Add the wine, stirring rapidly until mostly evaporated. Add the rice and stir for a minute. If you are adding cream, add it here, once the rice has cooked for a few minutes.

Gradually add the stock, pouring in 1 cup at a time every few minutes, stirring occasionally after adding each cup. Continue stirring occasionally until the rice is cooked, and the risotto is a creamy consistency (it shouldn’t be gluggy and stick together in clumps). This should take around 15 minutes.

Stir in half of the cooked mushrooms, the kale, ¼ cup of parmesan cheese (optional) until the kale has cooked a little, then add some salt and pepper to taste.

Serve hot immediately, adding the remaining mushrooms on top.