MUSHROOM RISOTTO

May 21, 2014

For some reason I’m just horrible at cooking rice. Either it keeps on boiling over or it burns to a crisp. Whenever I cook anything asian making the rice is my boyfriends job! So naturally making risotto sounded horrific to me. But making risotto is like making rice for dummies! It’s a bit time consuming because you constantly have to watch it, but in the end you just keep on adding stuff until you like it!

 

MUSHROOM RISOTTO

  • 400g mushrooms
  • 2 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 300g risotto rice
  • 0.75 cups white wine
  • 1.2 liters hot vegetable stock
  • 2 tablespoons fresh parsley
  • 0.3 cups parmesan cheese [grated]
  • salt+pepper to taste

_ finely chop onion and garlic

_ heat oil and cook onion and garlic for about 5min

_ slice mushroomsfox_mushroom_risotto

_ add mushrooms to the pan and cook until soft [4-5min]

_ add rice and saute for 2min [stirring constantly]fox_mushroom_risotto2

_ add white wine and allow to evaporate while stirring

_ add a ladle of vegetable stock – stir until liquid is well absorbed

_ continue adding stock and letting it absorb until the rice is creamy and tender

_ stir in butter, parmesan and chopped parsley

_ season with salt and pepper

_ sprinkle with parmesan and serve immediatelyfox_mushroom_risotto3

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