Wednesday, May 20, 2009

Mushroom Risotto

A recipe that was adapted after some online searching, and YouTube watching! Tasted good!

Button mushrooms- 10 nos
Rice - 3/4 cup - wash and keep soaked till use.
Cheese - recipes said various varieties. I had Cheese cubes - 2 nos
( use one more if you want it cheesier)
Olive oil - liberal use
Onions - 2 large
Garlic - 6-8 large pods
Red chillie flakes

Slice the mushrooms.
Dice onions and garlic fine
Grate cheese

Heat a pan.
Add butter and olive oil. Add the onion and garlic( half of what is diced) .
Saute but do not brown.
Add the mushroom slices and saute , add a little water and cook for 3-4 minutes. Add some pepper powder and salt.
Remove and keep aside.

Take the pan and now add butter , olive oil
Add the onion, garlic
Drain the rice from water and add to the oil.
Saute till slightly translucent. The rice is now coated with oil/butter
Now add water ( recipes call for chicken stock - was not available! )
Water is to be added a little at a time. Stirring all the while. Requires you to be at the stove all the while.
As the water gets absorbed, keep adding little more.
This process goes on for about 20 minutes.
Meantime, add oregano, pepper, chillie flakes.
Stir, add a little more water. The recipe uses water which is about thrice the quantity of rice ( approximately) if not more.
The rice should be 'al dente' - tender but firm/crisp
At this stage salt is added.
Keep stirring. Add the grated cheese. Mix till creamy.
Add the mushroom mixture. Blend. Remove from fire.
The risotto is now done.
Some recipes tell you to serve the rice on a plate and then place the mushroom mixture on top. Either way, it will taste good.
Serve hot.

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