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Pea and Mushroom Risotto with Elderflower Mead

A modern twist on a classic dish, using Elderflower Mead instead of white wine!

Elderflower Mead Made with Elderflower Mead

Main Ingredients

  • 250g Chestnut Mushrooms
  • 1 large Onion, finely chopped
  • 3 cloves garlic, minced
  • 250g Arborio (Risotto) Rice
  • 2–3 tbsp Crème Fraiche
  • 50g Parmesan (or Pecorino) finely grated
  • Juice of ½ Lemon and Zest
  • 1 tbsp dried basil
  • 600ml vegetable stock
  • Salt & pepper
  • 50g of Butter
  • A handful of garden peas
  • 75ml Elderflower Mead

For the Purée

  • 75g cavolo nero (Kale)
  • A handful of spinach
  • A few fresh mint leaves, chopped
  • 100ml Boiled Water

Optional

  • 100g of Pine or Cashew nuts

Get Prepped

  1. Pre heat your oven to 220c or 200c fan and heat a small drizzle of oil in a wide oven proof frying pan.
  2. Boil 700ml of water in a kettle for your stock.
  3. Meanwhile, finely dice your onion and mince your garlic (either with a garlic crusher or with a fine grater)
  4. Slice the Mushrooms into quarters or fine strips if you prefer.
  5. Roughly chop your Cavolo Nero (Kale) and your fresh mint leaves.
  6. Zest your lemon before slicing it, and put aside for later.

Make the Purée

  1. Place the spinach in a fine mesh sieve and pour over the 100ml of boiling water from the kettle, allowing the spinach to wilt.
  2. Immediately run the spinach under cold water to lock in the vibrant colour.
  3. In a blender (preferably a small one) add your wilted spinach, chopped Cavolo Nero (Kale) and mint, with a drizzle of olive oil and coarse salt.
  4. Blend until smooth, and set aside.

Get Cooking

  1. Once hot, add your chopped onion and Mushrooms to the pan with some salt and pepper, and fry until the onions are translucent and starting to brown. (5-6 mins) (optionally reserve some mushrooms in a separate pan for a topping)
  2. Stir in the Garlic and Dried Basil until fragrant (30 sec - 1 min)
  3. When the pan starts to form a brown layer of flavourful caramelized brown bits (known as a fond) de-glaze the pan with the 75ml of Elderflower Mead. (Careful, it will spit and steam)
  4. Keep stirring until the initial steam subsides and add your Arborio rice, peas and lemon zest, keep stirring until the rice begins to go translucent, season again with Salt & Pepper.
  5. Add your Vegetable stock all at once, cover with a lid and place into the centre of your oven for 20-25 mins, until you don't see any stock bubbling over.
  6. Carefully remove the pan from the oven and stir in the Crème Fraiche, Butter & Purée, grate over some of your Parmesan (or Pecorino).
  7. Stir until creamy and vibrant green, add a squeeze of lemon juice right before serving and top with more cheese.
  8. Optionally top with Pine or Cashew nuts (and mushrooms if kept aside)

Recipe by: Jordan Heaver (Marketing Executive)