1 August, 2008
Posted by rebelmum under dinner
| Tags: mushrooms
Ignore anything you’ve ever heard about risotto being difficult to make – it’s not, it’s dead easy. And it’s quite quick too, taking about 30 mins from start to finish; and you can put almost anything into it, so it’s handy for using up stuff, plus – most important – it tastes fabulous!
Ingredients (for 2 adults and 1 child)
- 250g risotto rice eg aborio
- 1/2 litre good quality vegetable stock
- 1/2 glass white wine (optional)
- 1 small onion, finely chopped
- large handful of mushrooms, chopped (you can use any mushrooms, or a mix of different kinds, or a combination of dried and fresh, but remember to soak the dried mushrooms in hot water for a bit beforehand)
- 1/2 tsp mixed dried herbs
- handful of grated cheese eg parmesan, pecorino, cheddar, bergkäse – anything that melts well will work
- Melt the butter in a casserole dish or similar, then fry the onions until starting to soften.
- Add the mushrooms and herbs and fry for a few minutes.
- Add the rice and stir to coat it in the mixture in the dish. You should be on a medium low heat.
- Add the wine, stirring all the time.
- When the wine has been absorbed, start adding the stock about a small cupful at a time, stirring gently (you don’t have to do it non-stop, but don’t go off and leave it either). Wait until the liquid has been more or less absorbed by the rice before adding more.
- This whole process will take something like 20 mins. Once you’ve used up the liquid, taste the rice to see if it’s done. It needs to be soft and sticky, but not falling apart – it should still have a bit of a bite. If it’s not done yet, add some more liquid until it is.
- Take the risotto off the heat and stir in the grated cheese. Taste to see if you need any salt or pepper, then serve.
- fresh pea and bacon risotto – fry the bacon, then add the rice and proceed as from #3 above. Add the peas about 5 mins before the end so they don’t overcook
- green bean and brocolli
- pumpkin or butternut – haven’t tried this yet, but as soon as they’re in season I will be!