Originally published at Why?. You can comment here or there.
Tonight was cooking night, I saw a really nice looking recipe online and decided I should practice my risotto skills for winter, plus it sounded really earthy and filling. I got the recipe from Design Sponge but modified it slightly.
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4 cups vegetable broth, plus the 2 cups dried mushroom liquid
1 large scoop coconut oil
1 onion, plus half I had in the fridge ( roughly chop)
4 cloves of garlic
20 ozs or so of mushrooms – I bought a wild mix, plus a container of baby portobellos chop them all roughly the same size.
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 1/3 cups risotto rice
3/4 cup white wine
1/2 cup grated parmesan
I did follow most the directions, as risotto making is pretty standard direction wise.
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Heat the liquids, soak the dried mushrooms, start cooking the onions and garlic. When the onion mixture is soft and translucent, add the herbs, stir, add some salt and pepper – just a dash, then add the all the mushrooms.
Add the wine, and bring the whole thing to a boil.
When the mixture is dry, add the rice, saute it for few minutes stirring, then start adding the warm broth and dried mushroom liquid (which you saved).
Add about 2/3 a cup at a time, stirring it in thoroughly, and as the mixture gets dry keep adding more slowly.
Your shoulders will tire of stirring as it takes about 30 minutes to add everything and keep it just the right dryness.
Final step is to stir in the cheese ( after tasting the rice mixture and adding more pepper and salt and thyme).
Cover and serve in about 10 minutes.
The recipe claims to serve 6! More like 8 to me, and use a very large steep sided saucepan as it makes a lot, next time I will use a dutch oven I think.
It was tasty, filling, earthy and creamy, so all in all a success.