wild mushroom risotto

Currently unemployed life looks like this:
Pretending to be Brazilian in Zumba, playing Monopoly Deal, baking cookies that make the Zumba obsolete and watching the new Homeland, obviously. Along with this, I scroll through cookbooks at 9am to decide what to eat for dinner and ask what day it is. It’s a simple life really… I think I need a routine. Yeeeeshh. Until then though, theres always my rice obsession!

Wild Mushroom Risotto
Serves 4

Ingredients
5tbs olive oil
1 brown onion, finely chopped
4 cloves of garlic, finely chopped
4-5 cups mixed mushrooms, sliced (I used shiitake, king trumpet, brown enoki and field. Button mushrooms = 0/10)
2tbs butter
2 cups aborio rice
1 1/2 cups white wine
4 cups chicken stock
Juice from half a lemon
1/2 cup chopped parsley
1/2 cup parmesan
Salt and pepper

Method
Heat the olive oil in a large pan and saute the onion and garlic on a very low heat for 5 minutes or until translucent. Add the mushrooms and butter and cook gently for a further 15 minutes stirring frequently.

Once the mushrooms are soft add the aborio rice to the pan and stir for around 2 minutes until you to hear the rice crackle almost. Now pour in the wine. On a low heat, let the alcohol cook out of the wine and once the liquid is reduced pour in one cup of chicken stock. You want to continue this process until the rice is cooked – one cup of stock, cook until reduced then repeat.

To finish, add the parsley, lemon juice, parmesan and season to taste. Serve with green salad and sprinkle with fresh pepper and a little extra cheese when serving.