You know you have a winner when you cook something again and again without minding that much. This is one of my go-to recipes whenever I don’t want to think about fancy dishes or when I’ve had a tiring day. There is some prep work involved and some stirring, but you could always get someone to help with that! You can use a mixture of fresh mushrooms and it’s even better with some dried porcini soaked in a little hot water. (Don’t even dream of using the canned stuff, and if you do please don’t tell me.) I like to use chestnut mushrooms because they are tastier than the white button mushrooms. (I don’t buy porcini often!) Anyhow, you will get more flavour from the grated cheese and fresh parsley later. This is a simple but delicious winter dish. Serves 4.
- 250g chestnut mushrooms, chopped
- 250g arborio
- knob of butter (approx. 25g)
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 3 garlic cloves, finely chopped or crushed
- 1 teaspoon mixed spice
- 1 litre hot vegetable stock (or chicken stock)
- 2 tablespoons grated cheese (Pecorino or Parmeggiano)
- 2 tablespoons fresh parsley, chopped (optional)
- Pour the olive oil and butter in a large-ish saucepan and add the onions, garlic and mixed spice. Stir until everything is coated by the melted butter.
- Add the arborio and 1 ladle of stock, and stir until this is absorbed by the rice. Continue to add 1 ladle full to 2 of vegetable stock at a time while stirring often. Add the mushrooms when you have used around half of the amount of stock. When you have finished adding the stock and the rice has absorbed it you should end up with a creamy consistency. If it is too dry try adding more stock.
- Remove it from the heat, add the grated cheese and parsley and mix these into the rice. Call everyone to the table and serve at once.
A note on something completely different: I will be away for a couple of weeks, but will be back with some new recipes as soon as I’m back in Surrey, just in time for the run-up to Christmas. Enjoy!