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Nommy Mushroom Risotto

  • Sep. 14th, 2009 at 1:17 PM
We made this last night and it was very yummy. You can use any kind of mushrooms, we used swiss, shitaki, oyster and enoki, but really as long as you have one strongly flavoured mushroom variety, its a win. The secret ingredient really is the balsamic vinegar.

Wild Mushroom Risotto

Ingredients
1 cup Arborio Rice
6 cups Stock
1 Onion (Diced)
Garlic
Fresh herbs (we used parsley and chives because that is what our garden had, but I think thyme would be best)
A mix of different mushroom types (or just one if so inclined, but variety is better
Pepper
Mushroom soy
Balsamic vinegar
Oil
Butter
Parmesan cheese
Dry white wine

In a heavy based saucepan fry up half the garlic and onion in some butter and olive oil. Cook the mushrooms, take note that some mushrooms take longer to cook that others, so add them accordingly as you don't want some of your shrooms to be over-cooked. Add a splash of white wine as liquid. Add herbs, salt and pepper to taste, rather than adding salt, we added a small splash of dark mushroom soy sauce.

Once the shrooms are cooked, remove them from the pan with a slotted spoon and store them in a bowl. Leave the mushroom cooking liquid in the pan. Add the rest of the onion, garlic, more oil and butter and cook them, once the onion is transparent, add the rice and stir for about two minutes until the rice is coated and changes colour. Then gradually add the stock, a bit at a time, as the rice soaks it up. This process takes about 20minutes and you should be stirring pretty regularly, regular stirring makes your rice fluffy, not soggy. Rice should be al-dente. Add half a cup of wine and let it absorb, add the parmasan cheese and stir through until it melts, add the rest of the mushrooms and herbs. Pepper to taste. Stir through another knob of butter so the risotto is all shiny and serve with a little more cheese and herbs for garnish. Drizzle a light swirl of balsamic vinegar over the dish.

Drink the rest of the wine while you eat your nommy risotto. You should never cook with wine you are not willing to drink.