I'm kind of obsessed with risotto and rice dishes in general. So for Italian week I tried two risotto reicpes. Here is a simple one with mushrooms.
1 cup risotto
1 cup white wine
1/2 cup cream
About 200-300g mushrooms
2-3 tablespoons butter
1 tablespoon parmesan cheese
Fresh herbs (I used thyme)
Salt and pepperThe recipe:
Melt butter in saucepan and saute onion for a couple of minutes.
Add mushrooms and saute until they are brown and juices are reduced, about five minutes.
Add wine and cream (or don't, totally optional...) and 1 cup of water if you are cooking with rice like me.
Add risotto and simmer, stirring constantly, until liquid is absorbed, 10 minutes. I didn't actually use risotto, I used "rice for risotto". If you use "real" risotto, you'll have to add a ladle or 1/2 cup of water every minute for 20 minutes. About 6 cups of water.
Add fresh herbs. I used my landlady's thyme.
Mix in fresh herbs, salt, pepper and parmesan cheese.
Enjoy!Serve with soup. I'm still trying to perfect the art of soup.
Add more veggies to make "vegetable risotto", add a handful of spinach at the end, use broth instead of water, don't use wine or cream