I love risottos. They’re one of my favourite dishes. However Biker Dude doesn’t like them (when I made this he gave it a good go but I ended up making him a fried egg and black pudding buttie!)
It’s a very soothing process to make, very zen like. It’s easy to make but it’s very time consuming so give yourself some time.
Ingredients (serves 4)
350g arborio rice
2 tbsp oil
1 onion (finely chopped)
2 garlic cloves (finely chopped)
225g chestnut mushrooms
1.2lt vegetable stock
Fry the onions in oil for 2 mins then fry the mushrooms for another 2 mins.
Add the rice and stir in so oil coats the rice.
Add a ladle of stock at a time and stir continously until the stock has absorbed into rice then add another ladle. Keep doing this until all the stock has been absorbed. The rice should have doubled in size and be gloopy. If you need to make more stock up and keep adding it to the rice until it’s done.
Stir in some parmesan and serve.
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