[I’ve tagged this one vegetarian, because it’s part of our attempt to have meatless dinners once or twice a week, but I confess we did use chicken stock to make this bowl of tasty. If you’re a veggie, of course you’ll be substituting that for vegetable stock.]
So! We are continuing our mushroom theme. This dish is simple, creamy, tangy, rich, filling and comforting. Best eaten with a bit of crusty bread and a crisp green salad with a lemony dressing. These portions serve 4.
400g arborio risotto rice
1 medium glass of crisp white wine
1100ml good quality stock
100g parmesan, grated
1 onion, finely chopped
3 cloves of garlic, crushed
200g mixed mushrooms, sliced
Butter and olive oil for cooking
Fresh black pepper
What to do:
1. Put a large frying pan on the heat. Add a large knob of butter (and a drop of olive oil to prevent the butter burning) and tip in the mushrooms. Allow to gently brown, and set aside, retaining all the juices.
2. In a large heavy-bottomed saucepan, heat about two tablespoons of olive oil on a medium setting. Add the onion and garlic and allow to soften.
3. Add the rice to the onions and garlic and stir well to coat in the oil. Stir in the heat for a minute or two and then add the wine. Allow to absorb, stirring occasionally.
4. Begin adding the stock, one ladleful at a time, allowing each ladle of stock to be absorbed before adding the next one. You may need slightly more or less stock, but I used exactly 1100ml. The grains will begin to swell pleasingly.
5. Your rice is ready when it is soft and fully cooked, but still has a slight bite. Taste as you go towards the end. As soon as you perceive it’s ready, tip in the cooked mushrooms and their juices, and the parmesan. Season well with freshly ground black pepper and stir.
6. Serve in warmed bowls to happy people. Enjoy!