It all started with the perfect portabello mushrooms at Moore Wilsons. Far too gorgeous to pass up, and with Monday shaping up to be a re-run of winter, risotto seemed like a good plan.
Cooked using the usual method, this risotto was a bit special because I toned down the acidity by substituting lemon zest and juice with a few drops of seriously good aged sherry vinegar.
I cooked mushrooms three ways, just to get some variety in the flavour and texture. Two large portabellos chopped pretty small, and sauted with onions and garlic.
No photo, but half a small jar of dried wild mushrooms, soaked in hot water, chopped, and added to the saute. Soaking water added to the stock.
Chalky risotto rice just waiting for a hit of hot chicken stock and white wine.
Parmesan, parsley + basil, and the two best looking mushrooms. The cheese and herbs supply the all important flavour and colour once the rice is cooked. Mushrooms thickly sliced, sauteed in butter and added to the risotto just before serving give another layer of texture--something to get your teeth into. Salt and pepper to taste -- you won't need much.
This was such a simple dish, but so tasty, filling, and satisfying. Give it a go before it gets warm and salady out there!
Oh, risotto. I will never grow tired of it, especially if it's a wet and miserable night like tonight! Looks good, I love the look of that heap of parmesan.
ReplyDelete