Risotto is up there with some of my top comfort foods, especially the mushroom variety. It’s a bit of a faff I know but really worth it if you’ve got a bit of time spare in the evening.
Over the last couple of years I’ve gone full circle when it comes to my risotto making skills. I used to just throw rice, stock and however many onions I could get my hands on into a frying pan and hope for the best. Fast forward to last night and there I am Googling the 5 steps of risotto and questioning my sanity (in my defence I saw someone mention it to Zoe Ball the one time I decided to watch the Family Cooking Showdown)
The result is this lovely mushroom risotto. If you have fancy shittake/porcini/anything other than normal mushrooms then chuck those in too but this one just used some chestnut ones I had in the fridge. Chicken or bacon (or both!) also goes really nicely here, just add them in when the rice is done.
NB. A glass of white wine for yourself to accompany the one you put in the food is essential
- 2 onions diced
- 2 garlic cloves minced/finely chopped
- 7 mushrooms (what I had left, use what you have!) finely chopped
- 100g frozen peas
- Half glass white wine
- 200g arborio rice
- 1 chicken stock cube
- 1 OXO chicken gravy pot (TRUST ME)
- 25g butter
- 1 tsp oil
- Prepare the stock in a saucepan and heat gently – use 1 stock cube and half the gravy pot. It should be warmed through but not bubbling away like mad
- Melt half the butter and teaspoon of oil over a low heat then add the onions. Gently fry for 5 mins or until they are soft and starting to go translucent
- Add the garlic and mushrooms along with half the gravy stock pot and a few turns of black pepper then make sure the heat is right down. Fry for another 5 mins stirring constantly so nothing burns
- Add the rice and stir to cover in all the buttery mixture, heat for 2 mins then add your wine and keep stirring until all the wine has evaporated. Make sure to take a big sip of your own wine at this point
- This is when the slightly arduous stage begins…add a ladle of the stock to the rice and stir until completely absorbed. Repeat this step until the rice is cooked to your liking (about 20-25 mins usual) don’t forget to keep stirring!
- Once the rice is almost cooked throw in the frozen peas and the rest of the butter – stir like mad for about 2 minutes to make it really creamy
- Serve with cheese if you have any (or a few more turns of black pepper if not) add salt if you love it but the stock usually has enough in