Recipe Thursdays – Mushroom Risotto!

Good Morning all!

I know I am super late with my post this week, but unfortunately a headache and an apparent need for 13 hours of sleep kept me in bed. To make it up to you, today I will be sharing my delicious (and vegetarian) risotto recipe.

Now risotto, for those who don’t know, is an Italian rice dish that is generally cooked in a broth to a creamy consistency. And I know what you’re thinking, last week a pasta dish, this week a rice dish, I am either really wanting to be Italian or this boy likes his carbs. I have to say its probably a little bit of both haha.. but it’s also because when dating a vegetarian like I am.. sometimes you need to get creative.

Now to preface this recipe, I will say, it does require a few stages and a lot of stirring. To cook the rice Arborio rice, you will be ladling the vegetable stock in a few spoonful’s at a time. It is a bit of a laborious process but delicious when you take that first bite of the creamy, al dente risotto.

So here is what you’ll need:

Mushrooms! Any kind will work, I’ve used Portobello’s, crimini, button mushrooms or a mixture of all to make this. Feel free to add in as many or as little as you’d like.
1 Medium white onion
3-5 garlic cloves, depending on how much garlic / size of your cloves
1 carton (900 ml) of vegetable stock (or chicken if you can’t find vegetable)
1 cup Arborio Rice
Parmesan cheese
Olive Oil
Optional ingredient – 1/4 cup of dry white wine

Firstly, pour your vegetable stock into a pot and warm over medium heat. It’s very important to have hot stock for this recipe as it quickens the cook time.

Using a sauté pan, sauté your sliced mushrooms in a little olive oil over medium heat. Once your mushrooms and wilted down, remove from pan and set aside. You will use these later

In a medium sized pot, add a little olive oil and sauté your chopped onions until they are translucent and delicious. Once they reach this stage, add in your chopped garlic and sauté for another few minutes. (At this point, if you’ve chosen to use the wine as an optional ingredient, add the white wine to your onions and garlic and deglaze your pot, basically cook for 2-3 minutes)

At this stage, add in your Arborio rice to toast. This may sound a little weird, but you’re just toasting the rice for 30 seconds to 1 minute. And this is where this gets fun.

Ladle in 1/2 cup of your heated vegetable stock and stir until the rice absorbs all the liquid. You’re pretty much going to have to stand over your pot and stir. Once the liquid has been absorbed, add another 1/2 cup of the liquid and repeat. You’re going to continue this step until all the vegetable stock has been incorporated into the rice. Don’t rush this. This will ensure that your rice gets cooked.

Once all the stock has been used, add in your cooked mushrooms and stir. In addition, add in 1/4 cup of Parmesan cheese and incorporate. This will heat the mushrooms through and add a delicious cheesiness to your risotto.

At this point, it’s ready to eat! This can either be served as a side dish to grilled meats, or eaten on its own.

Happy Thursday! If you try this recipe or any recipe, feel free to post in the comments how things went!


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