Wednesday, 21 July 2010
This was actually my Saturday night's dinner but I didn't get round to blogging about it! Hubbs is not a fan of risotto - not sure he likes the wet soggy rice? Anyway, I made him grilled steak and chips and that kept him happy! Saying that, when I cook rice, I always cook too much and I find it handy as the extra portion goes into a microwavable box that hubbs takes to work for lunch. He isn't a sandwich lover like me and prefers hot food (hmm...maybe because he was born in a hot country and that is what he's used to whereas I was brought up on bread in UK?).
I find risotto a very soothing and comforting dish. Ideally best if you watch it throughout cooking and am able to stir it constantly as I find it tends to make the rice more creamy - didn't work that way for me as I had to cook hubbs dinner whilst making my own!
I like cooking dishes like this where you don't have to constantly refer to recipes for amounts and quantities. Baking however is a bit of an exact science and I do find you need to be specific.
100-150g each of three types of mushrooms, fresh shiitake, mini portabella and chestnut
1 small onion finely sliced
1 shallot sliced
Handful of fresh shelled peas (optional)
1 1/2 pt vegetable stock (hot)
little oil and knob of butter
Add the rice (I measure in a jug up to the 8oz mark - no need to wash rice first). On a low heat stir the grains on rice in the oil for about 1-2 mins so they are all coated in oil but not burnt.
When the stock has been absorbed, add more stock stirring again.
I then added the peas so they could simmer along with the rice. I added the sliced mushrooms in as well. I decided not to fry them off separately as I wanted all the rich mushroomy goodness and flavour to be in the rice.