Mushroom Risotto Recipe

You know when you REALLY fancy something specific for dinner, and unless you get that, nothing else will do? I had one of them days, well, actually, the craving started yesterday after some late night Pinterest browsing and all I could think about was mushroom risotto. I am notoriously annoying and inpatient if i've decided I want to cook a specific thing so the best thing to do is humor me and let me have my way! Mwaaahaha! We already had a few of the bits we needed to make the risotto but I sent mum out for some chicken stock and mushrooms. Typically for both a Sunday and the Tesco local, there were no shiitake or dried porcini mushrooms so we had to go with good ol' chestnut and a couple of portobello mushrooms, but these worked just fine!

adapted this recipe slightly from the blog post by the amazing Closet Cooking so if you fancy making it yourself, here's how I made mine! This recipe will serve 4 people and take around 30 minutes to cook.   Also please excuse the dodgy dark photos, the flash on my camera was having an off day! 

You'll need:

250g Chestnut mushrooms
2 large portobello mushrooms
4 cups of chicken stock
2 tablespoons butter
1 onion (diced)
2 garlic cloves (chopped)
1 teaspoon dried thyme
1 cup arborio rice
1/2 cup white wine
1/2 cup parmesan (grated)
Salt & pepper to taste

1) Melt 2 tablespoons of butter in a large frying pan and add in the onion and garlic. Saute until soft. 

2) Add in your mushrooms and saute until soft and they have released their natural juices. 

3) Add in 1 teaspoon of dried thyme. 

4) Add in the arborio rice and stir until it becomes slightly translucent. This should take between 1-3 minutes and then add in 1/2 cup of white wine and stir until it has all be absorbed. 

5) Add in a quarter of the stock mixture at a time, stirring until the liquid is absorbed. Repeat this until the rice is cooked and has a creamy consistency. Season with salt and pepper. 

6) Once the rice is cooked add in 1/2 cup of grated parmesan and stir in until melted. 

7) Pile into a bowl and serve with more black pepper and either grated parmesan or a parmesan crisp! 

Parmesan crisps are dead quick and easy to make! Just grate and bake! Click HERE to see how to do it via The Italian Dish, another amazing blog find.

Let me know if you make this yourself or have any risotto recipes you want to share!

Lisa X


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