The recipe is available here
You will see it is called really easy mushroom risotto and they aren’t lying, it really is easy. I do question the lower estimate of the cooking time of 10 minutes. I can’t see how you would ever get the stock to absorb that quickly without burning things. But I do the prep quicker by using minced garlic.
I use the following ingredients to make 2 servings:
- 1 tbsp dried porcini mushrooms (I don’t halve this nor the fresh mushrooms but I am a bit of a mushroom freak)
- 1 tbsp olive oil
- 1/2 brown onion, finely chopped
- 1 clove of garlic, finely chopped or 1 tsp of minced garlic (I normally go the minced garlic route)
- 200g swiss brown mushrooms (I can’t get chestnut mushrooms) I find it hard to get these mushrooms in anything but a prepackaged punnet so I just use the whole 200g. The pre-sliced punnet is often the same price as the whole mushrooms and saves on preparation time.
- 175g arborio rice
- 75ml of white wine. If I don’t have an open bottle, I buy the cheap two glass packets from the bottle shop rather than open a new bottle of good wine and feel obligated to drink it and all its lovely calories
- 600ml of chicken stock (I normally use the fake chicken stock which keeps this vegetarian) I do this because I often cook with chicken stock (or the fake vegetarian version) and I try to keep varieties in the cupboard to a minimum so they stay fresh
- 13g butter
- salt and pepper
- freshly grated parmesan (I always use freshly grated – unlike other pre-prepared items which I am more than happy to use. Pre-prepared parmesan is just not the same)
I often skip the parsley as I am not a huge fan anyway and it can get expensive buying fresh herbs.
The half an onion is the only bit that is annoying in terms of not being able to buy half an onion – at least not at my normal supermarket. I haven’t seen pre chopped onions though I think you might be able to buy them in some places. I generally don’t bother with the parsley but that is just a personal thing in that I can’t be bothered with that last step.
I keep my half onion in a MSC International Jo!e Onion Keeper (this is an affiliate link). The onion keeper works well in keeping the onion fresh and limiting smells in the fridge. Plus it washes easily so I can reuse it rather than ziploc bags that I would then toss. I also try to menu plan so that I use onion in the following days in another dish.
Another reason that I love this mushroom risotto is that by changing the butter for nuttelex and not adding parmesan, I can make a good dinner for when my vegan friend comes over, something I struggle with. I add the parmesan to my bowl after serving.
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