Mushroom Risotto

Name: Mushroom Risotto
Yield: Serves 550
Cuisine: Australian
Ingredients: 8 x 2 kg boxes field mushrooms, grilled, sliced and divided into 4 containers; lemon juice; 3 kg unsalted butter, chopped and divided into 4 containers; 4 kg Parmesan, grated and divided into 4 containers; 2 large ladles; 4 medium-sized stockpots; 2 large stockpots; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 40 cloves garlic, crushed and divided into 4 containers; 10 onions, finely diced and divided into 4 containers; 100 to 120 litres Chicken Stock (we took more, it’s a long way back to the kitchen from Pyrmont); 2 litres dry white wine, divided into 4 containers; 20 kg Arborio rice; 1 kg dried porcini mushrooms, soaked, chopped, their liquid reserved and divided into 4 buckets; 3.5 litres pure olive oil

Preparation info

Serves
550

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

Ingredients

3.5 litres pure olive oil
10 onions, finely diced and divided into 4 containers
40 cloves

Oceania
Australia
Sydney
Main course
Gluten-free

Method

Set up the 3 stoves in a row so they are close together. Place the stockpots in the middle and bring to the boil. Place the ingredients under the stove so the cook can get to each container as needed. Four cooks will stir the rice and add the ingredients, while the fifth patrols the back of the stoves and adds the stock (so don’t set up the stoves against a wall or the marquee side). Each pot s