Parmesan & Mushroom Risotto

Hellooo, how has your week been?

I was intending to post a Honey Mustard Chicken recipe, but I forgot my USB cable to get the photos off my phone (doh!  Next week, I promise).  No matter… I came across some pics of a Parmesan & Mushroom risotto I made a couple of months back.  How did that one manage to slip my bloggy grasp?

Risotto is one of my favourite things to make.  I don’t regard myself as a particularly excellent cook, but I can make a good risotto (so I’ve been told).  I think alot of people think it’s hard, when it’s not.  It requires effort, in the stirring, but it’s certainly not hard.  

As much as I love to cook, I’m notorious for overcooking pasta and undercooking rice; things that novice cooks are confident doing!  So I’m thrilled that I can at least get this right…

My friend Heather tried my Chicken & Chorizo and absolutely adored it… “De-fu**in-licious” were her exact words!  😛 so I hope this one creates a similar response!

Ingredients (Serves 4)

300g arborio rice

250g mushrooms, sliced

100g parmesan cheese, grated (plus an extra handful for sprinkling on top when it’s ready)

1 onion, diced

1 tbsp parsley

1 tbsp thyme

1 tbsp balsamic vinegar

1 glass white wine

1 litre chicken stock

knob of butter, for frying

I fried the onions in the butter until they went translucent (around 5 mins), then added the mushrooms.  After a further 5 mins, I added the risotto.  I like to toast the risotto slightly, before adding liquid to it (only for a minute or two).

I added my herbs and vinegar, then the wine.  Next, I poured in my first ladle of stock.  Stirring continuously, I let it absorb into the rice, before adding my second ladle. 

I repeat this process until the rice is “al dente” (around 25 mins).  There was still a ladleful of stock left at this point.  But I’d rather have too much stock than not enough!  I turned the heat off and added my parmesan, then stirred it all in to create creamy, cheesy wonderment… mmmmm.

I sprinkled with some extra parmesan and served with garlic bread for Michelle and her friend David, before they went to watch Kylie perform in the SECC (two nights in a row, might I add!).  I’m sure this is a good meal for soaking up the alcohol haha 🙂

This is a fabulous mid-week meal, but wouldn’t look out of place in a more formal setting.  If people want to think risotto takes lots of craft and skill… then let them (and prepare to impress!) 😉

Of course, you can substitute the chicken stock for veg if you want to make it Vegetarian, but unless they’ve invented Vegan Parmesan, that’s as far as it stretches (ok, I’m sure you could substitute for a Vegan cheese too; I can’t vouch for the taste though!)

I hope you’re all having a wonderful week and I’ll see you next Wednesday! 😀 x

 

9 Comments

  3. melikeyuk

    Of all the flavour combinations, any fungi derivative be it mushroom or truffle, I absolutely adore! Well done for getting it down to a fine art. I’ve yet to make one at home 😉

    1. noblenourishment

      You should try the recipe, I think you will like it 🙂 I’ve never tried truffle; very fancy! I may have to make a ridiculously extravagant risotto next… perhaps a truffle & saffron risotto, with gold leaves on top! 😉

  4. Ananda Rajashekar

    I heart risotto, have never tried with thyme and balsamic vinegar, now i’m seriously focussed on a vegetarian diet (summer craze) so sure enjoy this one…and you not only an excellent cook wrt risotto but also all others! that why you have blog and ur is selected for awards!!

    1. noblenourishment

      Aww thank you, Ananda, thats very sweet 🙂 The thyme and balsamic vinegar works really well in this risotto; I hope you like it! Good luck with your vegetarian diet; I don’t think I could handle that haha 🙂

  5. Pingback: Risotto with Prosciutto, Rocket & Cream Cheese « Noble Nourishment

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