Friday 14 June 2013

Foodie Friday - Easy Mushroom Risotto

I'm a huge fan of carbohydrates, potatoes, pasta, rice bring it on! One of my favourite rice based meals is the Italian classic - the risotto. Mmm risotto - seeing as I have issues with wheat and gluten more often than it's become one of my restaurant fail safes. I always fancied making it at home but it always sounded way too scary for me, so I bought some of the packet mixes which you just pop in the microwave and they were good and I'm still a fan of the ones you can pick up in Home Bargains, but it just wasn't the same, so I tried to make my own. To be honest I've never looked back and now I make risotto at least once a month. Believe me it's not scary at all, it's just a bit time consuming - here's the recipe I use keeping up with the mushroom love it :)

Mushroom Risotto

2 tbsp Butter
1 tbsp Olive Oil
2-4 Cloves Garlic Crushed
2 Onions Finely Chopped 
 200g Mushrooms 
250g Arborio (Risotto) Rice
50ml White Wine (Optional)
A Dash Of Balsamic (Optional)
1 tbsp Lemon Juice (Optional)
2 Vegetable Stock Cubes (Or Stockpots)
1 Pinch Mixed Herbs (Optional)
Salt and Pepper To Taste

2oz Cheddar Grated

1. Put the oil and 1 tbsp of butter and the garlic  into a large saucepan over a gentle heat.

2. When the butter is melted add the onions and cook over a medium heat.

3.  In the meantime chop your mushrooms, I'm using baby button mushrooms which I love  I've cut these into thirds but if your using larger mushrooms finely chop.

4. When the onions have softened add the mushrooms to the pan, and cook till their starting to soften and colour. (I've also added a handful of cooked leftover mixed vegetables)

5. In the meantime make up one litre of stock using your cubes or stockpots, add the mixed herbs if using and pop it into a smaller pan, over a high heat, you want your stock to be hot.

6. When your mushroom have softened, add the wine, balsamic or lemon juice if using.

I've used wine here, then add your rice, and stir, if your using the wine wait for a minute or two till it's started to absorb. If not just add your rice and move on to the next step.

7. Then start adding your stock, a ladle full at a time, and stir. 

Once the rice has absorbed most of the first ladle, add the next one and so on.

8 Your want your rice to be cooked and softened, and for the mixture to be thickened and creamy- this can take about 20 - 30 minutes don't panic just keep stirring, you may need a tiny bit more stock or boiling water. The rice seems to vary from box to box, sometimes you need more liquid sometimes less so don't worry if you have some left over. You might think it's never going to absorb but give it time and be patient, keep stirring and if you can use a non stick pan, because if you leave it, it will stick.

9. Once it's done stir in the remaining tablespoon of butter

and half the cheese - taste and season as needed x

10. Voila done,  this serves  at least two people on it's own or more with a side salad. Sprinkle with the remaining grated cheese and serve.

This is just a basic recipe you really can put in what ever you want or whatever  is in the fridge,  I have some leftover mixed veg here so I threw it in, other suggestions are celery, olives, sun dried tomatoes, chicken, prawns, sweetcorn, peppers, fresh herbs you name it. You can also use whatever cheese you like, Parmesan is traditional but it's not vegetarian so I use cheddar, Edam, what ever I have. I've also added mozzarella, blue cheese, and even cream cheese to make the risotto really creamy. Wine is also traditional but again it's not essential, a bit of balsamic, or lemon juice adds the same depth and tang but it's not essential, you will burn the alcohol off though in the cooking process. This really isn't a hard recipe but with all the stirring it can be a bit time consuming, I find it quite therapeutic though. If your really stuck though pretty much every bag or box of arborio or risotto rice seems to have a recipe on the back so, if in doubt try it x This recipe always looks really impressive so if you want your come dine with me moment give it a go. Do you like Risotto? let me know in the comments x

1 comment:

  1. Right!!! I'm coming round for tea and insist you cook me that!!! Looks lovely my boys wont eat mushrooms they hate them xxx


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