Mushroom risotto

Today you are You, that is truer than true. There is no one alive who is Youer than You.
~ Dr Seuss

Sweet Char arrived this morning with a big smile on her face and mushrooms hidden in her bag… :-) We spent a jolly two hours preparing lunch, eating and catching up.

Yum, yum, yum.

I know mushrooms don’t sit well with everybody – my male friends, in particular, seem to abhor them (“they taste of death!”, they cry) – but I think their ‘earthy’ taste, or whatever it is I can’t describe – is rather warm, comforting and reassuring. Like a hug or a woolly blanket on a dismal day.

Mushrooms are best enjoyed in the company of people who also like them very much (lest the surrounding facial expressions of Mushroom Disgust put you off). I was lucky to have Char with me today! :-)

This made for a waaaaaaay decadent lunch (what with butter, parmesan, wine and all :-O) – we didn’t need to eat much before feeling very full indeed. So good though!

Thanks Miss Char! For risotto, your friendship and a bright Tuesday morning. :-)

Mushroom Risotto – recipe adapted from All Recipes – Gourmet Mushroom Risotto

Ingredients:
150g white button mushrooms, thinly sliced
150g portobello mushrooms, thinly sliced
2.5 cups chicken stock
2 cloves garlic, peeled and finely chopped
3/4 cup arborio rice
1.5 tbsp butter
white wine (we used a dry riesling)
olive oil
shaved parmesan
black pepper

Method:
Prepare your chicken stock, from scratch if you can – use good stock cubes if you can’t. Set aside in a warm place.

Drizzle 2 tbsp of olive oil into a large saucepan, and warm it over medium-high heat. Add in the garlic, fry gently until you can smell it, then stir in the mushrooms, and cook until they are soft (approximately 3 minutes). Remove mushrooms and any liquid, and set aside.

Lower the heat slightly. Drizzle olive oil into the skillet, add in the rice, and stir it to thinly coat the rice with oil. Add more oil if you need to. Cook it until the rice takes on a pale, golden colour – then add in a splash of wine. Stir it until the wine is fully absorbed. Warm the chicken stock if you need to, then add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding the stock 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is cooked al dente. Lower the heat and/or add more stock/water as required along the way (we did both, and our risotto took around 35 minutes to cook today).

Remove the pan from the heat, and stir in the mushrooms and butter. Plate the risotto, then add parmesan and black pepper to taste. Serve immediately.

Yields 2 servings (or 4 entrée-sized servings?). Enjoy with a glass of ice-cold riesling!