John's Mean Mushroom Risotto!
Now.. there is no exact recipe for this one.. John improvises, usually with a glass of wine in one hand and a wooden spoon in the other! But it goes a little something like this;
Ingredients:
Onion (white or red) - chopped
Garlic clove
Arborio Rice - 1 cup for 2 ppl provides a big serve and a bit more for seconds ;)
Wine (Dry White preffered but Red works too) - just a big splash
Stock - mushroom or vegetable (chicken too if you're scraping the pantry)
Dried Porcini Mushrooms (soaked in warm water/stock)
Mushrooms - fresh - any mix of different types or just one type.
This time we used - swiss brown, field and button all cut up differently
Salt, Pepper
Butter
Olive Oil
Parmesan Cheese - grated
Rosemary / Sage from the garden :)
Method:
Prep all your food so it's ready to throw in
Pour some wine (for yourselves to enjoy)
Sweat the onions (i.e saute in the pan with no butter/oil) until softened
Add a bit of butter and olive oil, cook for a bit more
Add the rice and stir through with the onions.
Cook the rice until it starts to turn translucent & just starts to crackle and pop, a bit like popcorn.
Add a splash of wine and stir until the alcohol has evaporated
Add the mushrooms & herbs, stir then slowly start to add the stock (with porcini soaking in them) bit by bit constantly stirring.
Keep the risotto moist/covered with stock, don't let it get too dry.
Continue adding stock and stirring until the rice is just al dente (bit firm) (this takes about 15-20 minutes). Then remove from the heat.
Stir through a knob of butter (about 40g), a good handful of parmesan, cracked pepper and salt to taste.
Let sit for 5 minutes (if you can wait!) then serve with more wine ;)
*hint - keep your stock on or near the boil on the stove*
*for easy variations you can: add fresh asparagus, mix through baby spinach at the end, chopped italian sausage, the possibilities are endless*
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