Easy Winter Mushroom Risotto
Feeds 4 - 5
Well it has been a hot minute or two. Sorry for going AWOL guys; I’ve been knee-deep in holiday mode. Truth be told, I was just unable to cook this past week. I’ve been secretly planning some epic stuff behind the scenes though so don’t you fret. This first dish up is a simple mushroom risotto. The first thing I was able to cook whilst being here and it’s aaaa doozy. I’ve now come to New Zealand for summer and yet I’m still serving up some warm winter comfort foods for you guys back across the pond.
As any avid readers of my blog (hi mum! (and no one else)) will remember, I use to hate mushrooms. Now they are clogging up my feed, idk when that happened. They're meant to be super good for you so it's a pretty happy change for me.
I tend to use white button mushrooms mixed with portobello.
I remove the stalks from button mushrooms and mince them up finely sometimes if I don’t want to waste them.
Save a couple of slices of portobello mushrooms for the end and then fry them up with some garlic and oil for a golden crispy finish.
2 tablespoons of olive oil
2 dried porcini mushrooms
1 large sweet white onion, chopped
4 cloves of garlic, minced
2 cups of mixed mushrooms chopped
1 tablespoon of salt
A generous crack of pepper
1 cup of arborio rice
1 cup of white wine
4 cups of vegetable or chicken stock
1 cup of grated parmesan
1 handful of parsley, chopped, for serving
Juice of 1 lemon, for serving
Place your porcini mushrooms in ½ cup of boiling water and set aside.
Set a large saucepan or pot over a medium-high heat. Pour in your olive oil. When glistening, add in your onions and sauté until soft, about 5 – 7 minutes.
Add in your garlic and sauté for a further minute.
Throw in your mushrooms and start to cook them down for about 5 minutes. Once the mushrooms have started to break down, add in your salt, pepper, and rice. Sauté for 1 minute.
Add in your white wine, porcini mushroom water (not the mushrooms) and stock. Simmer until the rice has absorbed all of the liquid.
Taste your risotto to see if you need any more seasoning.
Take the risotto off the heat and stir in most of the parmesan.
Serve with parsley, lemon juice, and a sprinkling of parmesan. Bon Apetit! ENJOY!