Posted by: Joan Spiller | September 26, 2010

Mushroom Risotto – Recipe

So the kid and I did some experimental cooking this week. And came up with a keeper! My mouth actually waters when I think of this dish..

Following the usual way of making risotto you will need:

1 litre vegetable stock
250g arborio rice
1 can Campbells cream of mushroom soup
6 portobello mushrooms
2 onions (we used white, any would prbly be fine)
1 clove garlic
butter and oil (lots) to saute onions in
1 packet of *wine smoked mushrooms 
1c dry white wine
1c grated parmesan

Saute the onion and garlic in at least 60g of butter and oil. Add garlic at the end, you do not want any brown burnt garlic!

Add the rice and then the stock, 1/4c at a time .. stirring often. This is the boring bit but has to be done!

In a sep pan, saute the sliced portobellos, add in the white wine – reduce. Mix in the can of soup and set aside.

Once the rice is cooked, mix in the mushrooms and then stir. Add the grated parmesan.

Serve on warm plates with a few mushrooms on top + & some parsley leaves for garnish.

There’s no pics cos we were at my brothers and we ate it all *grin*

*Note, this isn’t a cheap meal – the mushrooms cost $10 a packet but are so good! Every time I am in HB I go and visit Noel at the HB Farmer’s Market. But I am thrilled that I can buy his magical mushies at both New World and Moore Wilson’s so do not have to go without in between visits to the Bay!


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