Last night we needed a dinner that would tick all the boxes...quick, easy, tasty, minimal dishes, leaving a clean kitchen at its completion to enable a relaxing evening to commence as soon as possible.
I decided that mushroom risotto would tick all of the above.
(Photo courtesy of www.bbc.co.uk/food)
I find it somewhat surprising that I actually used to be fearful of making a risotto. I kept my distance until I had a brave afternoon and thought I'd live on the edge and give it a go.
Thank goodness I did...I don't want to blow my own trumpet....oh well okay...it was delicious and a huge surprise. A gastronomical delight.
Enough trumpet blowing I think ~ let's move on to the recipe....
Mushroom Risotto ~ serves 3/4 or 2 main course
Ingredients:1 tablespoon Olive oil
1 Onion ~ chopped
200g Mushrooms (I used a mixture of Oyster, Shitaki, Portobello and Chestnut)
1½ cups Arborio Rice
¼ cup of White Wine (optional)
4 cups of hot vegetable or chicken stock
⅓ Parmesan Cheese
1 tablespoon of Parsley
25g Butter (optional)
Freshly cracked black pepper
1. Sauté onions in oil and butter until soft and coloured.
2. Add mushrooms
3. Stir in rice and cook for approx 5 minutes or until rice is transparent.
4. Stir in wine if using and allow to evaporate.
5. Stir in one ladle of stock at a time...stir well...cover with a lid and gently simmering.
6. Keep repeating this process until all the stock is incorporated. (this may take about 30 mins)
7. Once the rice is cooked but with just a little resistance then take off the heat. It will continue to cook so don't ever cook the rice.
8. Add Parmesan cheese (I don't like too much parmesan in mine but feel free to add as much as you like). The cheese gives the risotto a creamy texture.
9. If using the additional butter add at this stage along with the parsley.
10. Finally add freshly cracked black pepper to taste.
All that's needed now is to sit back and enjoy! VoilàOh and the perfect eating implement of a splayd of course makes less washing up ; D