All, The Challenges
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Getting in the mood for autumn

Mushroom Risotto

I can’t believe it’s November already! And today was such a grey and rainy day that Jewels and I decided to cook something that tastes like autumn: Mushroom Risotto. Obviously we both had the idea of styling the dish a bit gloomy and dark. We were surprised since we never talk about our styling-ideas before taking a picture. But autumn seems to reflect itself in our pictures. It also gets dark now so early that I don’t know how to get through the winter.
What about you, Jewels, do you have a recipe for getting through the long dark winter months? Let me know, if you have one because I’ll be sure to use it!

– Liz 

Oh those winter months… not a fan either. I love hot summers! Hot chocolates and lots of peppermint tea is what keeps me warm in the winter. And this risotto is a recipe that I will definitely make again. Not super easy to make, but not really hard either. And it smells so good! I used shiitake mushrooms and I think they were great.

– Jewels

 

Mushroom Risotto 

1.2 liters hot vegetable stock
a handful of dried mushrooms
olive oil
1 small onion, peeled and finely chopped
325 g risotto rice
125 ml white wine
salt and pepper
2 handfuls of mushrooms (for example button mushrooms, shiitake or oyster mushrooms), cleaned and sliced
fresh herbs (oregano)
juice of 1 lemon
a knob of butter
freshly grated Parmesan cheese, plus extra for serving
olive oil

Warm the broth in a saucepan and keep it warm. Place the dried mushrooms in a bowl and pour in just enough broth to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat some olive oil, add the onion and fry slowly for 5 minutes. The onion shouldn’t get too brown. Turn up the heat and add the rice. After a minute add the wine and keep stirring until the wine is cooked into the rice. Add the soaked mushrooms and the soaking liquid. Now pour in the stock bit by bit and keep on stirring. Turn down the heat and add ladlefuls of broth. Only add next ladlefuls of broth when the previous is absorbed by the rice. Continue doing this until the rice is soft but not overcooked (about 30 minutes).
While doing this heat a pan and roast the fresh mushrooms. Add some salt and pepper. Place the mushrooms into a bowl, add the fresh herbs and the lemon juice.
When the rice is cooked stir in some butter and some of the parmesan cheese, leave some for serving and sprinkle over rice and mushrooms.

1 Kommentare

  1. I love Risotto. And a mushroom Risotto is great for autumn. I really like your approach of styling the dish, same (because of dark colors) but different (because of the camera angles). Nicely done!
    Sandy

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