Mushroom Risotto (from Cookie’s Kitchen)
Serves 2-3
Ingredients
1 cup Arborio Rice
1/4 cup white wine (optional)
4 cups Vegetable or Mushroom stock
1 tbsp Olive oil
a few dried Porcini mushrooms-soaked in hot water (optional)
300 g Fresh Assorted mushrooms ( I used cup, enoki and oyster)
1 large Onion - chopped
6-7 Garlic cloves- finely chopped
Juice of half a lemon
Parsley leaves-chopped
1 tsp Thyme leaves
Ground Black pepper
2-3 knobs of butter (optional)
Parmesan cheese
Method
Heat the olive oil in a pan and add the chopped onions once the oil is heated. Saute the onions till they are translucent. Add the chopped garlic and saute till the raw garlic smell disappears. Do not let the onion and garlic brown, saute on a med-low flame. Add the mushrooms and saute for 5 minutes.
Add the rice and give it a good mix so that the rice is coated in the oil and onion-garlic mixture. now pour the wine into the pan and let the alcohol evaporate. Add the thyme leaves and give it a good stir.
Squeeze the liquid out of the porcini mushrooms and add the brown mushroom flavoured soaking liquid to the pan. This will give an intense mushroom flavour. Now start adding the stock to the rice one ladle at a time and let the rice absorb the liquid before adding more. Continue adding the stock till the rice is cooked but not mushy ( it should still have a little bite to it)
Now add a few knobs of butter to it and squeeze the lemon juice into it right before serving. Add some fresh parsley, black pepper and give it a good mix. Serve with a few parmesan shavings on top.