Mushroom Risotto

Gooood evening

At the weekend, A Man and I bought a massive carton of mushrooms.  You know the type – the supermarket cheapy cheap ones which don’t look particularly pretty but function perfectly well as mushrooms.  The only issue was what to do with them.

A Man suggested a risotto, which was a great idea.  I planned to make it yesterday, only to find I only had basmati or sushi rice.  Not ideal.  Risotto put off to this evening.  It uses a LOT of mushrooms.  I used about 2 thirds of that carton just for the two of us.

You don’t need to do the first stage of frying the mushrooms until dry, but it makes a mediocre meal taste really yummy.  On those lines, don’t expect this to be a quick meal.  The rice will take at least half an hour to cook; probably longer.  But it’s so worth it at the end!

Love love

Gemma xx

Mushroom Risotto

LOTS of sliced mushrooms!
Olive oil
Butter
Fresh sage, chopped
Diced onion
Around 75g arborio rice per person
Around 75ml white wine and 125ml stock per person, preferably warmed through
Salt and pepper
Cheese shavings to serve (Make sure it’s vegetarian cheese if you’re serving this as a veggie dish!)

  1. Heat some olive oil and butter in a frying pan until it starts to foam.  Add half of your mushrooms to the pan and stir.  The heat should be medium-high and you need to stir regularly.  Cook the mushrooms until they get reduce significantly in size, turn dark and start to lose their moisture.  You want a really concentrated mushroom mush (for want of a better word) and, depending on how ‘juicy’ your mushrooms are, this could take a pretty long time.  Once they’re cooked, remove from the heat.
  2. Heat some more olive oil, and fry the sage and onion for a few minutes on a medium heat.  Add the rice and stir well to coat in oil.  Add a little of the wine/stock mix and stir well.  Once it has been absorbed, add a little more.  You need to continue to add stock/wine every time it is absorbed and stir the risotto regularly.  It should be cooked on a medium-low heat; too high and the inside of the rice will be crunchy, too low and it will be gloopy.
  3. Add the other half of the mushrooms and stir through the rice.  Once it has been cooking for around 15 minutes, regularly check the rice to gauge how much longer it needs to cook for, adding stock as necessary.  You may need more stock than I have suggested, so use your instincts.
  4. Once the risotto has been cooking for around 25 minutes, stir through the cooked mushrooms and season to taste.
  5. Once the rice is cooked, serve immediately, with cheese at the table.  My favourite is Grana Padano, but whatever you have on hand would work fine.  This would also go particularly well with a rocket salad simply dressed in olive oil and balsamic vinegar.

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