Moreish Mixed Mushroom Risotto

Risotto was not in my vocabulary until about 8 years ago. Yup. That’s right. I had my first bowl of Risotto when I was already three decades old. I feel like I have to say Ag shame to myself at this point. The thing is that growing up in an Afrikaans family in the 80’s, exotic meals (like Risotto, sushi & even simple things like seafood or couscous) were simply not on our radar. Afrikaans peeps – or our family at least –  were more rys, vleis & aartappels (rice, meat & potato) kind of people back then. We always had enough delicious food, but it was mostly the traditional kind of food.

Lucky for me I eventually discovered risotto & now it has become one of my favourite go-to dinners.

The most important ingredient in risotto is patience. This is not the kind of dish that you want to rush. So, pour yourself a good glass of wine as you relax & stir your risotto to perfection.

Moreish Mushroom Risotto Recipe

You can serve it as a main course for four people. Or serve it in smaller bowls as part of a stand-around type of affair for 12 people. I recently made these for my friend Karen Kelly’s gorgeous ‘Thé en Blanc’ birthday party. It was the most fabulous white party at the most gorgeous venue. Check it out. You will LOVE it! 

80g Butter

2 Tablespoons Olive Oil

300g of Mixed Mushrooms, thinly sliced

6 Cups of good quality vegetable stock

1 Medium onion, finely chopped

2 Garlic cloves, minced

2 Cups of Arborio (Risotto) rice

1 Cupe of dry white wine

A handful of good-quality parmesan cheese

2 Tablespoons of butter

Freshly chopped parsley

1. In a large saucepan, heat half the butter with half the oil. Fry the mushrooms, then set aside but keep it warm.
2. Add the rest of the oil & butter. And then the garlic & onion. Fry until just cooked. Now add your Arborio Rice. Fry until glossy. Then add the wine. Continue to stir until the wine is absorbed by the rice.
3. Using a ladle, spoon the vegetable stock – one ladle at a time – into the rice-mixture. Stirring & waiting for the stock to be absorbed before adding the next ladle of stock. Continue with this process until all the stock is finished & absorbed. This will take about 30 minutes.
4. Remove the pan from the heat. Add another tablespoon of butter & a handful of parmesan cheese.
5. Stir in the mushrooms, sprinkle with parsley, dish up & enjoy!

Bye now.

Yolandi ♥

Images: Courtesy of my Karen Kelly from Lovilee. Photographer: Carike Ridout