Food & Drink Magazine

Mushroom Risotto

By Emma Whoriskey @whoriskeyemma
13 April, 2015
Mushroom Risotto

This week in the Emmarose household it's Italian inspired and we're kicking the week off with a simple risotto. Whenever I roast a chicken, if I'm not making gravy, I still roast it with plenty of white wine or dry vermouth. This makes a lovely sauce, that when I am making gravy I just reduce slowly with some extra of the vermouth in the roasting pan. When gravy isn't on the menu I keep this precious liquid in a jar in the fridge and use by the use by date on the chicken. You'll notice that the fat from the chicken solidifies on top so you can spoon it off easily and just use the jelly part underneath. To me, this is like gold dust. Chickeny heaven with a hint of wine and whatever herbs you used with the chicken. I almost always use this for risotto, stirring it in at the end for maximum flavour. You could also make a gravy again a couple of days later, which would make a divine onion gravy for bangers and mash!

However if you don't have this precious chicken gold waiting patiently in your fridge you can still go on ahead and make this risotto. Use a really nice, ideally homemade chicken stock. Good shop bought ones are fine too. Start by finely dicing one large Spanish onion and two celery sticks. Add to some olive oil that has been heated over a medium heat in a large heavy bottomed saucepan. Crush in two garlic cloves and a pinch of salt and pepper. Allow to sauté for about 10 minutes until the onions and celery have softened.

Next I add in a handful of arborio or carnaroli rice per person. This is just the measure I use and it's plenty for us. However if you want more exact instructions, just follow the quantities recommended on the back of the pack. I allow this to cook with the onions and celery for about 5 minutes and then add a large glass of white wine or vermouth (250ml). Stir until all the wine is absorbed. I start by making up 1 litre of chicken stock and add it to the rice a ladle full at a time. You may need more or less, it's difficult to give an exact quantity. The best way to know your rice is done is to taste it. It should be creamy and soft but the rice should still have a slight bite to it.

It's best to get someone to help you at this stage to add the stock and stir the rice (a willing husband or child old enough). This will allow you to get on with other bits. Boil the kettle and soak one pack of porch in mushrooms (approx 100g), for 5 minutes. When they've soaked for long enough drain the liquid into the rice and allow it to absorb in while still stirring. Chop the porch in mushrooms and set aside.

Chop one pack of chestnut mushrooms (150g) into quarters. Add a splash of Olive oil and a knob of butter to a frying pan and when melted fry the mushrooms. Don't stir them too much, you want them to brown. Set aside when cooked. Once the rice is ready and the chicken jelly I mentioned above if you have it. Grate in some Parmesan, taste to check you've enough, and a generous grate of black pepper. Stir in the mushrooms, both kinds, and your ready to go.

I serve this with a green salad of iceberg lettuce, spinach leaves, spring onion, avacado and sugar snap peas. Make a quick french dressing of 3 tablespoons olive oil and 1 tablespoon of white wine vinegar. Shake in a jar with a pinch of salt & pepper and drench your salad.

Next up is carbonara, which I've never made properly so tune in over the next few days to see how I got on 😛


You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Regulatory Failure

    Regulatory Failure

    When we think of the issues of health and safety that exist in a modern complex economy, it is impossible to imagine that these social goods will be produced... Read more

    The 23 April 2018 by   Dlittle30
    SOCIETY
  • Is Bulk Hand-Regging Domains Worth the Time and Money Invested?

    Bulk Hand-Regging Domains Worth Time Money Invested?

    From Ali Zandi to Josh E to Rick Schwartz, it’s alway interesting and entertaining to watch industry vets do their thing — especially when the topic is hand... Read more

    The 23 April 2018 by   Worldwide
    BUSINESS, TECH
  • Video: Spring Flooding in Yosemite National Park

    Video: Spring Flooding Yosemite National Park

    Heavy rains and rapid snow melt off have hit Yosemite National Park hard this spring. The park has had some of its more popular and iconic places closed due to... Read more

    The 23 April 2018 by   Kungfujedi
    OUTDOORS
  • The Verdi Project: Rigoletto

    Verdi Project: Rigoletto

    In which our composer creates a sensation and changes the world of opera, forever. by Paul J. Pelkonen Tito Gobbi (with Renata Scotto) looking suitably... Read more

    The 23 April 2018 by   Superconductor
    CULTURE, THEATRE & OPERA
  • the Ship is Sinking

    Mishpacha Magazine (Hebrew edition) has been running an initiative recently promoting new young couples in the Haredi community take on their own mortgages... Read more

    The 23 April 2018 by   Gldmeier
    RELIGION, SOCIETY, SPIRITUALITY
  • Flower Power: Beyond the Beauty

    If we could see the miracle of a single flower clearly, our whole life would change.” – Lord Buddha. Life is a journey that is full of special moments; like... Read more

    The 23 April 2018 by   Meet Rv
  • Dress To Impress! 5 Dresses For Your First Date

    Dress Impress! Dresses Your First Date

    Are you looking to make a great first impression on a new man when you show up for your first date with him? Are you conflicted as to how to dress, what... Read more

    The 23 April 2018 by   Meet Rv

Magazines