Thursday, 15 September 2016

Simple Pleasures



 It really doesn't take much to make me happy I enjoy simple pleasures, like listening &  singing to Michael Buble whilst making a risotto.






Love the smell of the Porcini liquid






This recipe serves 4

Mushroom Risotto.

2 tbsp of Olive Oil
40 g Dried Porcini Mushrooms
1 veg stock cube or tbsp of veg bouillon 
1 onion finely chopped
2 cloves garlic finely chopped
300g Risotto rice( Arborio)
250g Chestnut Mushrooms sliced
175 ml White Wine
50g Butter
To Garnish Fresh Flat leaf Parsley
Grated Parmesan


Soak the Porcini mushrooms in 1 litre of hot water, add the veg stock cube or boullion and leave  for 20 mins.


After 20 mins remove the Porcini from the liquid, and chop finely.

Heat the oil in a shallow pan on a medium heat.

Fry the onions and garlic for around 5 minutes.

Stir in the Porcini  and fresh mushrooms and season.

Cook for around 8 minutes until the mushrooms have softened.

Add the the rice and cook for 1 minute, then pour over the wine and let it simmer away until the wine evaporates.

Then gradually add the mushroom stock  a little at a time until the rice has absorbed all the liquid.


When the rice is cooked  stir through the butter.

Garnish with the parsley and sprinkle with the Parmesan.

And enjoy.

Risotto is not the most visually appealing but packed with flavour.





Apologies if there are any spelling errors, I have polished off two glasses of wine (Hic) x