Hi, I've just finished my Super Speedy Mushroom Risotto...one of our favourite quick and easy 'working day suppers' (yes, I actually worked today!!). Thought it would fit in with the whole Comfort Food/Winter Warmers theme I seem to have going on right now!
Before I go any further, this is not a "proper" Italian risotto...it is a "Sara Special"...one of my infamous 'tweaked' recipes...so without further ado....
Serves: 2 plus leftovers in our house..
Prep time: 20mins (includes the soaking time)
Cooking time: about 20-30 mins
170g arborio rice
250g fresh mushrooms - I prefer chestnut mushrooms, but any will do!
50g dried porcini mushrooms
1 large onion - diced
2 cloves garlic - crushed
About ½pt boiling water
About 1pt HOT chicken or veg stock
1-2Tbsp olive oil
knob of butter
Glass of white wine
2 Tbsp parmesan + extra to serve
Handful of baby spinach leaves (optional)
- First thing you need to do is to soak the porcini in about ½pt boiling water for about 20mins.
- Whilst they are soaking, heat oil in large saute pan, dice onions and crush garlic...add to pan and soften over a low to medium heat (you don't want to colour them) until they start to go translucent.
- Add the rice to pan, stir and make sure it's coated in the oil...it will start to look as if it's going translucent too..Once it reaches this stage, turn the heat up slightly and pour in the wine, it should hiss a little bit, use the wine to deglaze the pan, and stir whilst the wine is absorbed by the rice.
- Now you need to start adding the HOT stock ladle by ladle, letting it absorb before adding more, and stirring every now and again.
- Add the fresh mushrooms after the first ladle of stock has absorbed.
- Keep adding stock and stirring.
- Strain the porcini, keeping the soaking liquor...this will become extra stock...*make sure you strain well*. Porcini leave grit in the bottom of the bowl!! I tend to use a bit of kitchen paper in a sieve...chop any porcini that are large.
- Add porcini, stir in and heat the soaking liquor, add to HOT stock and use in the risotto...this will give a really intense mushroomy flavour!
- Test the rice after about 20mins, it should be soft with a bit of a bite inside...not soggy...
- When done to your preference, add knob of butter and parmesan (spinach if using), stir, put lid on the pan and leave for a few minutes to let flavours develop.
- To serve, top with shaved or grated parmesan...
Obviously, being me I have variations on the theme...one we like a lot is to add bacon after the onions and garlic, leaving out the porcini, but adding a few more fresh mushrooms, but to carry on as above with the cooking!!!
|I added spinach tonight...|
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