I seem to be blogging a lot more on recipes and food than I usually do. It helps keep me entertained and happy. As well as the melancholy and depression away.
I love food, and food is my life... apart from the Boy of course... he's not very edible.. much too many bones!
So anyways, this is what you'll need for the mushroom risotto;
Chicken Stock, Butter, Onion, White Wine, Mushroom (Wild, Button,Mushroom Cups Large.. Anything really), Risotto Rice, Parmesan Cheese
Saute' the onions 'til soft ( I added a bit of brown sugar to help it caramelise, I like sweet onions) and then add in the Risotto and stir through until the grains are transparent
Add in the larger mushrooms and stir through
Then add in the button mushrooms *SLURP*
Do this all the whilst adding in the chicken stock slowly and simmer
It will take approximately 30-40 minutes (depending on how much stock/water you keep adding, more = quicker)
Once it's cooked, turn off the heat and stir through some butter and parmesan cheese
Cover and let it rest for about 3-4 minutes
You can serve it as it is
or;
I added crispy fried bacon =))))
NOTE:
This serves 4 (or at least what I did serves 4).. so I've got leftovers for lunch for two days!! YuMmMmmm
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