Mixed Mushroom Risotto
Oct 14th, 2008 by katesaltfleet
A classic favourite of mine. The recipe just kind of evolved, so I couldn’t tell you exactly how to do it as each time it’s slightly different. This should produce something like, feel free to adapt!
Ingredients:
500g mixed mushrooms, sliced
200g risotto (arborio) rice
500ml water
1 tablespoon olive oil
50g pine nuts
1 vegetable stock cube
1 stick celery
1 medium white onion
Method:
In a heavy bottomed pan, heat the olive oil. Add the chopped onion, garlic and celery and fry until softened but not brown. Add sliced mushrooms and risotto rice. When the rice becomes translucent, add the water. Bring to the boil, then add the stock cube. Once it has reached the boil, reduce the heat, and keep stirring until the rice has absorbed all the water (usually about 20 minutes).
Sprinkle with black pepper and pine nuts to serve.
you can never go wrong with mushroom risotto
i’ve taken to binging to the boil, lidding, turning off, abandoning and going tio do something else. on later return perfectly cooked risotto is to be found. though ours tends to have smoked bacon and peas in, since he refuses to munch mushrooms (”they’re neither animal or vegetable so how can they be edible”)…
@Bex - it’s a total classic!
@Hannah - get thee hence with thy smoked bacon! (only kidding - or am I?)