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Mushroom Risotto

I was lazy with cooking over the weekend - on Friday I had leftover lasagne for lunch, so just cheese and crackers in the evening. On Saturday I was down in Hastings all day, so didn't cook. On Sunday evening I had frozen pizza (ew), but used the 18 minutes while it cooked to boil an egg, chop some lettuce, and prepare a basic vinaigrette. (1tsp Dijon mustard, 1tbsp white wine vinegar, 3tbsp olive oil, salt and pepper, mix.)

This evening - mushroom risotto.

Ingredients

• Mushrooms, 150g (yes, I bought some scales.)
• 1 onion, chopped.
• 2 cloves of garlic, finely chopped.
• Olive oil.
• Risotto rice, 200g per person, supposedly.
• A glass of dry white wine
• Vegetable stock (I only used ~500ml, but to serve 4 would need 1l or slightly more.

Method

After chopping up the onions, mushrooms and garlic, fry them in olive oil in a large enough pan. (The garlic can go in last for 30s because it's prone to burning and so on.) Add the white wine and the rice. Keep stirring.

Once all the liquid has been absorbed, add one ladleful of the hot vegetable stock. Repeat that last sentence for about 20-30 minutes, until the rice is cooked.

Evaluation

It worked! But there was too much for me to eat at one sitting, even though I was using minimum quantities of rice and stock. Could have been served with grated Parmesan cheese.

Posted: 06 Apr 2009 00:00 | Tags: Planet WUGLUG, Planet UWCS, food, cooking | Comments (2)