Journey to the spectacular cliffs of Ayrshire and unravel the secrets behind one of Scotland’s most iconic castles with our delectable and opulent King Trumpet mushroom risotto.
An ode to the the Scottish fascination with the Italianate classical world and Culzean Castle’s opulence, try our delicious King Trumpet Mushroom Risotto. A firm favourite in professional kitchens with research-proven medicinal compounds, a dramatical and sculptural appearance and tender, succulent flavour profile; taste the glory of Culzean Castle with this all-vegan risotto recipe. And, if real crab is your preference; boost the flavour, enhance the nutritional benefits and reduce the cholesterol by going halfsies with a crab-mushroom blend.
King Trumpet Risotto Ingredients
- 100g parmesan
- 200g arborio rice
- 2red onions
- 400g King Trumpet Mushrooms, diced
- 2 King Trumpet Mushrooms, whole
- 60ml white wine
- 2 vegetable stock cubes
- 2 tablespoons olive oil
- 10 chives
- 40g unsalted butter, cubed
- 1 sprig thyme,
- 1 garlic clove, bashed
- Sea salt
- Seaweed flakes
King Trumpet Risotto Method
- Place stock cubes in a pot with 800ml water. Bring to a boil and turn down to simmer continuously.
- Finely chop the onions and garlic. Heat the olive oil in a pan on medium-low heat and fry the onion and garlic for around 3 minutes. Enjoy aroma!
- Dice mushrooms, add them to pan, and cook for around 5 minutes or until all water is released from the mushrooms.
- Add the uncooked rice to the pan, turn up heat to medium and cook for approximately 2 minutes.
- Add white wine to the pan and cook until the alcohol has evaporated
- Add ladle of the stock to dryish pan and cook until the stock is almost all evaporated. Repeat for 18-20 minutes until rice has the desired thick consistency.
- Remove the risotto from heat, add the parmesan and stir in until melted. Add salt and pepper to taste.
- Carefully slice the two whole mushrooms in half lengthways. Lightly score a diagonal crisscross pattern into the cut side of the mushrooms
- Place a pan over a high heat. Once the pan is almost smoking, add a drizzle of oil and the mushrooms cut-side down. Turn heat down to medium-high
- Cook for 3–5 minutes depending on the size of the mushroom, until they turn a nice golden colour
- Add the butter to the pan. Once melted, add the thyme and garlic and season with salt
- Turn the mushrooms over and baste with the foaming butter until they are cooked all the way through
- Drain on kitchen roll, sprinkle with flaky sea salt and seaweed flakes
