I thought I would test the new recipe embedding feature. I quite like it, although I’m not sure if it fits the theme that I’ve selected. It would be really good if WordPress introduced a recipe format (hint hint)! I wish I had a nice picture of this – I make this many times during the autumn when we have lots of mushrooms around.
- 200 g forest mushrooms
- 1 large onion – chopped
- 1-2 garlic cloves – crushed
- 1 rosemary twig
- 100 g salt-free butter
- ~ 300 ml dry white wine
- sea salt & fresh ground pepper to taste
- 500 g risotto rice
- 1.5 l chicken or vegetable stock – cooking on low heat
- freshly grated Parmesan cheese to taste
- Clean the mushrooms, brushing away as much forest debris as possible.
- Fry onion, garlic & rosemary together in 50 g butter until onions are soft. Use a large, heavy based saucepan for best results.
- Add the mushrooms and fry on medium heat until mushrooms are soft.
- Add the wine, turn heat to high and cook away the alcohol.
- Add the rice and mix until the rice is hot and shiny.
- Season with salt and pepper.
- Add ladle of warm stock, stirring continuously until the rice has absorbed the rice.
- Continue adding the stock in the same manner until all stock has been absorbed or the rice is cooked (fluffy, slightly al dente in the centre).
- Remove the saucepan from the heat and add in the remaining butter. Cover and leave the lid on for about 3 minutes.
- Transfer to pre-warmed serving platter.
- Serve with Parmesan cheese on the side.
NOTE: If the mushrooms are strongly flavoured, Parmesan is not so necessary.
If you enjoy risotto, I highly recommend that you get your hands on this book! As for the recipe embedded feature, safe to say you will see this on my Taswegian blog as well 😉 bon appétit!