About to go off for a couple of days and there were aome beautiful chestnut mushrooms in the fridge just beginning to spore so I made some delicious mushroom risotto damn this is easy. The spores released a lovely inkiness to the risotto. Plenty left for lunch tommorrow too
Mushroom Risotto
Serves two
2 handfuls of risotto rice
4 handfuls of mushrooms – finely sliced
1.5 pints of vegetable stock – hot
2 tbsps of olive oil
2 garlic cloves finely chopped
Fresh thyme
- Finely chop the garlic gently fry in the olive oil but do not allow to colour
- Add the rissotto rice , stir to coat well in the oil for about a minute
- Add 1/4 of the vegetable stock and continously stir until the liquid is absorbed
- Add another 1/4 of the stock stir well
- You can then add the rest of the stock with the mushrooms leave on a low heat.
- Leave on a low heat & stir regularly
- Sprinkle with fresh thyme
You don’t put onion in your risotto?
onion or not…….this looks incredibly tasty!!! i love mushroom risotto!
That looks delicious, the colour is really interesting.
That mushroom risotto looks good. I like the mushroom and thyme combo.
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