AuthorElisa BookerDifficultyIntermediateEasy and very tasty Risotto
Adapted from recipe at www.kitchentreaty.com
Clean and slice mushrooms
Heat 1 tablespoon olive oil in a medium skillet and sizzle half the chopped garlic in it for about 30 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes.
Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges.
Turn off the heat and leave the mushrooms in the warm pan until needed.
Heat the remaining olive oil in a large nonstick pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to colour.
Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes.
Add the wine and keep stirring as it cooks away for a few minutes.
Add the spinach and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
Add a soup ladle of the hot broth to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful. Continue this way, adding broth a bit at a time and stirring constantly with a wooden spoon, until most of the broth is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm.
When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last ladle of broth and taste. Correct the seasoning with another drop of lemon or a bit of salt/pepper if needed.
Shortly before the risotto is ready, give the mushrooms another stir over medium heat – just a minute or so.
Spoon the risotto into shallow bowls. and top with a spoonful of the sautéed mushrooms.
Tastes great by itself of for a bit of extra zing, drizzle with fresh homemade pesto or sprinkle on some fried nooch
Ingredients
Directions
Clean and slice mushrooms
Heat 1 tablespoon olive oil in a medium skillet and sizzle half the chopped garlic in it for about 30 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes.
Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges.
Turn off the heat and leave the mushrooms in the warm pan until needed.
Heat the remaining olive oil in a large nonstick pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to colour.
Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes.
Add the wine and keep stirring as it cooks away for a few minutes.
Add the spinach and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
Add a soup ladle of the hot broth to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful. Continue this way, adding broth a bit at a time and stirring constantly with a wooden spoon, until most of the broth is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm.
When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last ladle of broth and taste. Correct the seasoning with another drop of lemon or a bit of salt/pepper if needed.
Shortly before the risotto is ready, give the mushrooms another stir over medium heat – just a minute or so.
Spoon the risotto into shallow bowls. and top with a spoonful of the sautéed mushrooms.
Tastes great by itself of for a bit of extra zing, drizzle with fresh homemade pesto or sprinkle on some fried nooch