Mushroom & Lemon Risotto
I quite like a meat free meal from time to time and one of my favourites is this risotto. It's as comforting as a fluffy blanket on a chilly night like tonight. You don't need many ingredients for this recipe either, however, it is a labour of love and you have to stay with it ... which for me means I usually get some tunes going and have a session of kitchen karaoke! Perfect :-)
The Recipe Ingredients
125g (approx 1 cup) Arborio rice
1 white onion finely chopped
2 cloves of garlic chopped
1 vegetable stock cube
1/2 a lemon
Mixed mushrooms such as Chestnut & Shitake
Flat leaf parsley finely chopped
2 tbsp lemon infused olive oil
1 tbsp butter
Dash of Worcestershire sauce
Parmesan to garnish
Add the lemon oil to a high sided wok style pan under a medium heat. Add the onions and garlic and fry till they soften, then add the rice. Stir occasionally for a few minutes.
In the meantime prepare the stock cube with 750ml of boiling water (the secret here is to have hot stock to add to the pan)
Turn down the heat to low and add a little stock to the pan and stir. The rice will soak up the stock like a sponge, which is why you need to stay with the pan.
Keep adding the stock a little at a time until you have used half of it, then add the mushrooms, the Worcestershire sauce and stir again.
Add a twist of freshly ground black pepper, 1/2 tsp of grated lemon rind and the juice from the lemon into the pan and stir again.
Keep adding the stock slowly a bit at a time until it has all been used. The rice should be plumped up by now, you'll notice it has gone a bit creamier, which is what should happen. A risotto should not be dry.
Add the butter and stir in, then add the chopped parsley right at the end.
The whole cooking process should take about 20-25 mins.
Sprinkle with grated parmesan and serve.
I hope you enjoy making it as much as I do. Let me know how you get on.