Recipe for mushroom risotto – a decadent, delicious dinner

½ cup very finely chopped shallots (substitute with plain onion if need be)
1 fat clove garlic, minced
1 Tbs extra virgin olive oil
1 Tbs salted butter
1 cup Arborio rice
two thirds of a cup of Chardonnay (or any other dry white wine)
250g portabellini mushrooms, cleaned and sliced
two sticks of mushroom flavour Liquid Stock Concentrate from Woolworths
8 cups boiling water
½ cup grated aged Parmesan
2 Tbs salted butter
8 sage leaves
black pepper
extra Parmesan, for serving

How to
First, get your stock ready. Add the 8 cups of hot water and mushroom stock to a saucepan and bring it to a low simmer – you’ll be adding your stock gradually and it’s important for it to be hot when you do.

Once that’s going, fry the shallots over low heat in the butter and olive oil until soft – about five minutes. Add the garlic for the last minute of frying. Add the uncooked rice to the same pan and stir-fry for 60 seconds. Then add the wine to the pan and cook for a minute or two. Add the mushrooms next. Now you can start adding stock. It gets only half a cup at a time, and you need to keep on stirring while it cooks. You cannot walk away from a risotto! So pour yourself a glass of wine, put on some music and stir away.

As soon as the stock you added starts to disappear, add the next half a cup. Stir, stir, stir! As the rice cooks, it will release its starch, turning the risotto marvelously creamy. (Eight cups of liquid is my guide for a cup of risotto rice, but you may use a bit less or more, depending on the heat you cook your risotto on.) I don’t like risotto that’s mush. So, as with pasta, I look for a bit of an al dente bite in my rice. Now I taste. Is it ‘mushroomy’ enough? No? Then I simply squeeze in another sachet of that lovely Woolies mushroom liquid stock concentrate. It’s relatively low in sodium, so I get bucket loads of extra flavour without having to worry about over-salting my dish. Next stir in half a cup of Parmesan. Now it’s time to taste and adjust your salt if need be. Also give it a grinding of black pepper.

Your final act of kitchen fabulousness is your brown butter. I prefer calling it by its French name, beurre noisette, because the butter really does acquire a most remarkable nutty character – and it sounds fancier! Simply pop the butter in a small stainless steel pot along with the sage leaves. As the butter cooks, it will start to foam and then brown, releasing the most exquisite nutty aromas. Whip it off the heat at this point, otherwise your brown butter will burn. Plate up your mushroom risotto, spoon over a light drizzle of brown butter and top each serving with four sage leaves. Tuck in!


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