Mushroom Risotto

Who doesn’t like a creamy bowl of Risotto? I like to think of Risotto as fancy comfort food. It has the comfort levels of Mac-n-cheese, with the flavors of a gourmet meal.

But, as much as I love it. It took me years to getting around to making it. And once I did get around to it, I didn’t have some of the ingredients that were required in the recipe I wanted to use. So,through some quick improvised changes, I made my own recipe.

It is now my go-to girls night dinner and has had a 10/10 review from each lovely lady who has tried it. Sorry boys, will make it for you too one day.

So, what will you need?

1 small onion chopped
1 heaping teaspoon minced garlic
2 cups (200g) chopped mushrooms
A dash of salt and pepper
1 tablespoon soy sauce
1 teaspoon thyme
1 cup (200g) Uncooked Arborio (risotto) rice
1/4 cup (60ml) white wine
3 cubes bouillon + 4 cups (940ml) boiled water
1/4 cup (22.5g) grated Parmesan

All ready? Let’s go?

First thing is first, prep your food.

Heat oil of choice (I use olive oil) in a pan on medium high heat. Once it’s hot add onion and garlic and sauté for about a minute.

Next, add your mushrooms and sauté until soft and reduced in size. you may need to add more oil as they soak it up very quickly.

While your mushrooms are cooking this is a good time to prepare your broth. Crush 3 bouillon cubes and mix into 4 cups of boiled water and set aside.

Now add your soy sauce, thyme, and rice. Mix and cook together for about one minute. (Stirring often to keep the rice from burning.)

Then add the wine and cook and stir until mostly absorbed.

Add the broth with a ladle or 1/2 a cup at a time. Mix continually, only letting it to rest for a few seconds here and there. Once the broth is absorbed, add more and stir. Repeat until creamy (taste to see) or until broth is gone.

Take the pan off the heat, throw in your parmesan and stir until all melted in.

Ta-da! Fancy comfort food perfect for every kind of occasion.

Mushroom Risotto 

Servings: 2-3 bowls

Ingredients:

1 small onion chopped
1 heaping teaspoon minced garlic
2 cups (200g) chopped mushrooms 
A dash of salt and pepper 
1 tablespoon soy sauce
1 teaspoon thyme
1 cup (200g) Arborio (risotto) rice 
1/4 cup (60ml) white wine
3 cubes bouillon + 4 cups (940ml) boiled water
1/4 cup (22.5g) grated Parmesan 

Directions:
1. Dice onion, mince garlic, chop mushrooms.
2. Heat oil on medium-high heat. Once hot add onion and garlic. Sauté for about one minute.
3. Add mushrooms (and salt and pepper as desired). Cook until soft and reduced in size. In the meantime prepare broth by mixing together 3 cubes bouillon and 4 cups (940ml) hot water).
4. Add soy sauce, thyme, and rice to the pan. Cook for approximately 1 minute, stirring frequently.
5. Add wine and cook until mostly absorbed.
6. Add broth with a ladle or 1/2 cup at a time and stir until absorbed. Repeat until soft and creamy. (Taste to check.)
7. Remove from heat and stir in parmesan.

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