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I've finally measured what I use to make mushroom risotto!

This can be made using whatever mushrooms you have. Plain closed cup mushrooms are fine, but you'll get a more interesting taste if you use a mixture. I like chestnut mushrooms in this - they give it a nice nutty taste.

The kind of rice you use is also a matter of personal taste and what you have in the cupboards. I tend to use White Long-Grain, but risotto rices give it a smoother texture if you prefer that. Only thing... brown rice makes it come out VERY different.

This recipe makes about enough for 4 if you're serving it with something like bread or salad. Fresh French Bread is great.

Here goes...

1/2 cup onions, diced
2 cloves garlic, diced or crushed
3 cups thinly sliced mushrooms
1 tbsp vegetable oil
1/2 tsp ground salt
2/3 cup rice
Splash of white wine/dry vermouth/dry sherry.
3 1/2 cups vegetable bouillon or stock
Black pepper to taste
Soy parmesan to serve

Sprinkle the salt on the sliced mushrooms to bring out their flavour.
Heat the oil in a large pan or wok.
Add the onions and saute, stirring, until they are starting to get soft.
Add the salted mushrooms and the garlic.
Saute, stirring, until the mushrooms are soft (some liquid should have come out of them by this point).
Turn the heat under the pan to low.
Add the rice and stir into the vegetables. Keep on stirring until the rice starts to becomes translucent.
Add the alcohol and stir.
Gradually add the stock/bouillon, stirring as you do and tunring to heat to medium/high. I usually add half slowly and then dump the rest in (too lazy!).
Cook until the rice is soft and the liquid has been absorbed. If needed, add some boiling water.
Serve onto dishes and spinkle pepper and parmesan on top.
Enjoy!

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