Mushroom Risotto

Recipes

Mushroom Risotto
‘Mushrooms’ by Albert Kechyan

More a labour of love than a quick meal, risotto is simple in design, and yet without the requisite constant attention you can bargain that it will almost certainly fail to evolve into the silky, almost perfect dining experience it offers, while this recipe exemplifies how just one simple ingredient can lift a risotto to almost heavenly standards, which means you absolutely owe it to yourself to prepare and cook this beautiful meal and share with those you really care about and love in the knowledge that your gesture will not go unnoticed.

Ingredients (Serves 4)

6 Tbsps Olive Oil
150g Butter
250g Mushrooms (sliced)
Medium Red Onion (finely chopped)
3 Garlic Cloves (peeled and grated)
300g Risotto Rice
1 Litre Chicken Stock
Small Bottle of White Wine
2 Tbsps Lemon Juice
25g Pack of Fresh Basil (finely chopped)
150g Parmesan (grated)
Salt and Freshly Ground Pepper to taste

How to Cook

1. Heat half of the olive oil in a 26cm non-stick chef pan, add the mushrooms, stir-fry them until well cooked, and then remove and set them aside, adding any remaining mushroom liquid to the chicken stock.

2. Melt half of the butter in the same pan, add the onions and garlic, and stir-fry both until the onions are soft, but not browned.

3. Meanwhile, add the chicken stock to an 18cm non-stick saucepan, and keep it warm on a low heat while you prep the risotto.

4. Add the white wine to the onions, and reduce by half over a medium heat while stirring.

5. Add the risotto rice to the onions, stir well to coat everything, and add a ladleful of the stock, stirring constantly until the stock has been absorbed by the rice.

6. Continue this process until all of the stock has been added, and the rice is now looking thick and glutenous

7. Gently fold the mushrooms, remaining butter, chopped basil, lemon juice and most of the parmesan into the rice, season with salt and pepper, stirring well to combine the ingredients.

8. Finally cover the pan, turn off the heat, and allow it to sit for 5-6 minutes, before serving as required with a sprinkling of parmesan on each portion.

Comments
When I cook this (and many other types of risotto) for my family, I typically serve it with either a crisp salad, crusty buttered rolls, or both if the appetite is wanting, however it’s just as good served as is, with a nice bottle of white wine to suit your palate.

The Dal and Rice sections are now complete.

A Cookbook for Food Lovers

Dal and Rice
‘Bowl of Rice with Soy Sauce’ by Faith Te

I’m happy to say that the dal and rice sections have now been written up, and so it only leaves me to add the brief but essential ‘Sides’ section and then begins the proofing and editing phase of this wonderful and diverse cookbook now titled ‘A Cookbook for Food Lovers’.

At this point I aim to have the book ready for purchase in the next two to three weeks, while as things progress I will naturally update this part of the site, while I’m excited to share these great meals with as many people as possible, and although it’s simple enough concept, there have been many unexpected elements to its writing than I first anticipated, so it just goes to show how it’s the simple things that often end up more complex than might be imagined.

Anyway here are the recipes, and while there are only a few dal’s, they were included primarily because of their ability to stand out from what can sometimes prove bland and uninspired dishes, which loosely translates that they’re merely the best of a large number cooked and eaten (at least as far as my family’s taste buds were concerned), while the rice dishes are all equally fantastic.

Dals

(1) Brown Lentils with Shallots

(2) Five Spice Red Lentils

(3) Green Lentils with Kale

(4) Green Lentils with Mint and Coriander

(5) Lentil and Garlic Dal

(6) Mung Dal with Onions

(7) Red Lentils and Ginger

(8) Rich and Spicy Dal

(9) Tarka Dal

(10) Tomato and Red Lentil Dal

Rice

(1) Aromatic Indian Rice with Peas

(2) Basmati Pilaf with Carrot and Mint

(3) Basmati Pilaf with Dill and Cardamom

(4) Basmati Rice with Cauliflower and Peas

(5) Basmati Rice with Cinnamon

(6) Basmati Rice with Lentils

(7) Basmati Rice with Whole Garam Masalas

(8) Brown Rice with Lime

(9) Caribbean Rice and Peas

(10) Cashew Nut and Curry Leaf Rice

(11) Egg Fried Rice

(12) Egyptian Rice with Lentils

(13) Fenugreek Rice and Peas

(14) Ginger and Garlic Rice

(15) Hyderabadi Spiced Rice

(16) Indonesian Coconut Rice

(17) Lemon-Laced Rice

(18) Lemon Rice

(19) Mushroom Pilau

(20) Pea and Mushroom Pilau

(21) Perfect Basmati Rice

(22) Rice and Mung Dal

(23) Rice with Dill and Peas

(24) Rice with Peas

(25) Rice with Mushrooms and Mustard Seeds

(26) Saigon Chilli Rice

(27) Sri Lankan Rice with Fresh Coriander and Lemongrass

(28) Tanzanian Vegetable Rice

(29) Whole Spice Pilau

(30) Yellow Pilau Rice

(31) Yellow Basmati Rice with Sesame Seeds