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The Cooking Company is based in Noosa on Queensland’s Sunshine Coast. Our retail shop and deli has long been a favourite for locals, cooking professionals and visitors to Noosa. We stock everything from cookware, tableware, bakeware, glassware, home linens and the best deli selection in town.

Our Shipping options are simple and easy to understand. Most single products cost only $5, Multiple lightweight products cost $11 anywhere in Australia, and if you have any super heavy items in your order then $24

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Meat free Monday with this tasty mushroom and pea risotto...

1.6 litres good-quality chicken stock (The Stock Merchant)
70g unsalted butter
3 tbsp extra virgin olive oil
800g mixed mushrooms such as buttons, swiss browns, saffron milk caps, shiitakes
sea salt
freshly ground black pepper
2 tbsp brandy
2 tbsp fresh thyme leaves
1 medium brown onion, finely diced
2½ cups Ferron carnaroli rice
½ cup dry white wine
150g baby peas (frozen are fine)
100g parmesan, finely grated, plus extra to serve

Bring the stock to a boil in a large saucepan, then reduce the heat to a simmer.

Place a wide, heavy pot over medium heat and add 1 tbsp of butter and 1 tbsp of olive oil. Trim and slice the mushrooms (and discard stems of shiitakes), season with salt and pepper, and cook until they have given off their liquid and the liquid has reduced to about 1 tbsp, about 10 minutes. Add brandy and cook until it has almost evaporated (1-2 minutes). Add half the thyme and cook for another minute, then remove mushrooms and set aside.

Place the pot back on the heat. Add 1 tbsp of butter and remaining olive oil. Add the onion and cook, stirring frequently, until soft and translucent but not browned, about 7 minutes. Add rice and stir until the grains start to turn opaque. Add the wine and stir until it evaporates completely, about 3-4 minutes.

Add about 1 cup of stock and cook, stirring constantly, until it has all been absorbed by the rice. Continue adding stock, half a cup at a time, stirring constantly and allowing it to be absorbed before adding more. If the rice begins to stick to the pot, lower the heat.

After about 15 minutes, when there is only about a quarter of the stock remaining, stir the fresh peas into the risotto (if using frozen peas, add just before finishing). Continue to cook until the rice has lost any chalkiness but is still firm to the bite.

Fold mushrooms, remaining butter and parmesan into the rice. Taste and check seasoning. You may need to add more stock to adjust the texture of the risotto just before you serve – it should be quite wet and soft enough to just hold its shape. Divide among 4 wide plates and serve with remaining thyme as a garnish.
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