Tag Archives: Risotto

Mushroom Risotto

It’s a good thing to make if you’ve only got some mushrooms in your fridge. No mucking about, just good simple food.

  1. Toss into a hot pot a small knob of butter.
  2. Add in minced shallots once the foaming of the butter has subsided. Fry till fragrant.
  3. Next, sliced or chunky bits of mushroom. Saute them gently.
  4. Before the mushrooms are done, add in the rice and toss about well.
  5. Splash in a good lug of dry white wine and reduce it as much as possible.
  6. Cook the rice slowly by adding chicken or vegetable stock in small quantities, stirring all the way through, until the rice is cooked to creamy yet still al dente.
  7. Season accordingly with a crack of black pepper and sea salt.
  8. Serve with a shaving of fresh Parmesan and/or chopped arugula.
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Rockin’ Risotto

I tried my hand at making some risotto for myself and went ballistic. It became kinda like a risotto version of fried rice.

Risotto of carrot, Chinese sausage, Camembert and mint.

  1. In a skillet with a little oil, toss in the Chinese sausage brunoise, or chorizo slices. Fry about till fragrant.
  2. Put in minced shallots, and welcome the Aroma Fairies. Your kitchen hasn’t smelt this good in awhile. ‘Awhile’ probably ranging from four hours ago to four months ago.
  3. Add the arborio rice and a generous splash of red wine. Cook till wine almost evaporates completely.
  4. Stir the mixture continuously, adding chicken stock in small quantities each time the skillet rice is almost dry, until the grains are firm to the pinch but soft to the bite, then turn off the heat.
  5. Stir in bits of torn Camembert and mint leaves.