I sometimes think that risotto is one of the most versatile dishes I know. Almost anything can be put in with the rice, and a delicious dish will always be the result. With a bit of time spare at the weekend, you can really put in the effort to create something amazing. For example, roasting vegetables and garlic in olive oil, and then taking effort to infuse the risotto rice with Moroccan spices, before combining the two for a dish full of colour and flavour. Or, say, a sweet potato and rosemary risotto – taking time to whizz up the sweet potato in a blender for a brilliant bright orange colour. Maybe, if you’re going to roast vegetables and garlic, you’d like to roast tomatoes to complement the earthy flavour of a turmeric-yellow risotto. Just to name but two examples. If you’re interested. But just as easily, within 20ish minutes, you can add mushrooms, tease out and enhance their flavour with parsley, and have a satisfying dinner.
- Button mushrooms, to taste, halved
- Arborio risotto rice, approximately 100g per person
- 250ml hot vegetable stock per person
- 1 clove of garlic, finely sliced
- Grated cheddar cheese, to taste
- Knob of butter
- 1 tsp dried parsley
- Salt and pepper
- Olive oil
- Heat in a large saucepan a little olive oil with some butter, and add the risotto rice. It is important to remember that the size of the pan must reflect the amount of rice – keeping it on ‘one level’ during cooking ensures half doesn’t out-cook the rest! This means you will have an evenly cooked meal. Stir the risotto rice in the oil and butter continuously, until the edges of each grain become slightly transparent.
- Add the sliced garlic, and fry until it smells aromatic. Then, add a ladle of hot stock, and stir. It is incredibly important to add the stock gradually – as it is added, it is absorbed by the rice, cooking it. If it is added too quickly, it will evapourate away but the rice may remain slightly raw.
- Half way through adding the stock, stir in the mushrooms, and sprinkle with the parsley. They will cook in the stock, and will darken in colour and reduce in size. Keep adding the stock to the mushrooms and the rice. As it is added, it should begin to form a small sauce, and the rice should be tender but with a slight ‘bite’ in the centre. Add another ladle of stock as the previous one is absorbed almost fully – if you run out of stock, just use boiling water. This process should take around 20 minutes.
- Keep on the heat for 5 minutes more to ensure it is all warmed through. Risotto is not meant to be thick, but creamy and spill onto the plate – if yours is too stodgy, add a little more hot water.
- Once the risotto is cooked, take it off the heat, add a knob of butter, and place a lid on the pan. Leave for 2 minutes, and add the grated cheddar.
- Leave the risotto with a lid on again for around 5 minutes, to allow the flavours to combine, absorbing the butter and cheese for extra ‘ooze’.
- Pour the risotto into a deep bowl. Drizzle a little oil over the top, if it needs further breaking up to ‘ooze’. Season, top with a little more parsley, and serve.