Risotto is one of our favourites and has been a regular at our dinner table throughout our university life. The great thing about risotto is its versatility, you can really make it your own with a large variety of meat, fish and vegetables and they are all equally delicious. You can also substitute part of the stock for some wine which adds flavour. Mushroom risotto is a classic and we had wanted to take time over getting it right so we paid very close attention to it and made sure we had the right ingredients. Contrary to popular belief risotto really isn’t hard to make, it just demands close attention and regular stirring. Taste testing throughout is also a must in order to get the perfect bite on the rice and the correct amount of seasoning. If it becomes too stodgy before serving, loosen it up with a drop of water or leftover stock.
Camilla and Emily
200g arborio rice
300g closed cup mushrooms
700ml vegetable stock
1 white onion
2 cloves garlic
10g porcini mushrooms
2 tbsp olive oil
Salt and freshly ground black pepper
1. Place the dried porcini mushrooms in the stock to soak then finely chop the onion and garlic.
2.Heat the oil in a large pan and add the onion. Soften for a couple of minutes before adding the garlic.
3. Add the rice and stir, ensuring all of the rice is coated in the oil and cook for a couple of minutes. Stir in the chopped mushrooms.
4. Add the stock (including the porcini mushrooms) little by little, stirring constantly. When the liquid has been absorbed, add a bit more. Continue doing this for about 15 minutes or until the rice is at your desired texture.
5. Take off the heat and stir in the spinach and parmesan (leaving some to sprinkle over the top). Season well with plenty of black pepper and a little salt.