Friday, October 3
'bad to the bone' mushroom risotto
Ive been a very bad girl today. i was a good girl yesterday so today im oozing badness. I couldnt help myself, i have been taste bud dreaming my favourite risotto and when i passed these again today in the market, bad girl came out, opened her wallet and bought 15 bucks worth of imported, soo not loca vore, 'i just increased my carbon footprint mouserron and trompets'. I usually always just buy swiss browns or portobellos and these are very good in this recipe too. but these mouserron and trompet de mort (trumpet of death) were a tad too tempting. Its hopefully a one off, just coz ive never had these before and my husband loves them but i cant justify a mushroom flown all the way from france. he has a very romantic story about the trompet de mort, when he was living in France, picking wine grapes and living with the gypsies in their caravans, he used to pick these in the wild to sell to local markets to earn more money so he could save enough to get to a port where he could hitch a ride on a boat to freedom and adventures.
Heres what i did to them. Its in my top 10 dinner meal list (i also have a top 10 book list, a top 10 under $15 wine list and a top 10 daggy song list.
Mushroom Risotto with Garlic, Thyme and Parsley (adapted from Jamie Oliver). Ooh yeah
1 ltr stock of your choice (vege, chicken etc)
1 tab olive oil
3 shallot / 2 onions, finely chopped
1/2 had of celery ( i just use stalks), finely chopped
sea salt n balck pepper
2 cloves garlic, finely chopped
400g/14 oz risotto rice (arborio)
100ml dry vermouth ( i just use our home made'verjuice', wine would be fine, im sure ;-)
70 g butter or creme fraiche
85-100g fresh grated parmesan cheese
250g mushrooms ( any kinds, mixture or one sort)
3 tab olive oil
small handfull of thyme, chopped
1 clove garlic, chopped
salt and fresh ground pepper
handful parsley, chopped
pinch chilli powder
squeeze lemon juice
Slice/tear mushies. Heat oil in hot pan, add mushrooms and thyme. Cook for a minute or so then add garlic and pinch salt. Seasoning mushies at tthis stage allows them to fully absorb the flavour. Cook for another couple of munutes and add parsley, chilli and lemon juice. Chop half the mushrooms. Set aside.
Heat stock. in another pan heat oil and onion, celery and salt and sweat for 3 min. Add garlic and cook for another 2. when vege's are softer, add rice. Turn up heat. Stir, frying the rice. Keep it moving so it doesnt burn or stick. After 3 min or so it will look a little translucent as it absorbs flavours and crackles. Add vermouth/wine/verjuice. it will sizzle and steam up and smell great. when this has cooked ino the rice add ladle full of hot stock and chopped mushrooms. Add ladel fulls of hot stock, stirring after each one and not adding the next until the previous ladelful of stock has been absorbed. Check rice is just firm to the bite. 'Adjust' seasonings. Add the unchopped mushrooms, cheese and butter/creme fraiche. YUMMO!