On Saturday night I was cooking dinner for a vegetarian friend, and where that would normally mean the exceptionally boring ‘Margherita pizza’ or ‘stuffed peppers,’ I decided to shake things up a bit with a super tasty mushroom risotto. Inexpensive, impressive and delicious!
My ingredients
- 50g dried porcini mushrooms
- 1 vegetable stock cube
- 1 large onion, roughly chopped
- 4 garlic cloves, finely chopped
- 250g pack chestnut mushrooms
- 300g risotto rice
- 1 x 175ml glass white wine
- Butter
- Parsley leaves, chopped – about a handful
- Parmesan
1. Empty the dried porcini mushrooms into a large bowl and
pour over a litre of boiling water - leave for around 15 minutes. After 15
minutes drain into another bowl – keep the water to crumble the stock cube into
later. Squeeze the mushrooms gently to remove any water before chopping.
2. Heat some butter in a deep frying pan over a medium heat flame.
Add the onions and garlic, then fry for about 5 minutes until soft. Now stir in
the fresh and dried mushrooms, some salt and pepper, and continue to cook for a
further 8 minutes until the fresh mushrooms have softened.
3. Add the rice and cook for a few seconds before pouring
over the wine - let it bubble away so the alcohol evaporates and the liquid is
absorbed. Now pour in a quarter of the mushroom stock and simmer – keep stirring.
4. Now repeat, twice - add the same amount of stock each
time and continue to simmer and stir. Don’t add all the stock at once.
5. Continue stirring until the rice is cooked; it will start
to become creamy. If the rice is still undercooked add water.
6. Once cooked turn off the heat, add butter and scatter
over half the cheese and the parsley. Cover with a pan lid for a few minutes so
that the rice can soak up any excess liquid. Give it a final stir; scoop into
bowls and in a flamboyant chef style scatter over the remaining cheese and
parsley.
Voila - enjoy!
Ps. check out my Mussels in White Wine recipe here.
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