26.3.14

Cooking with Kirstie: Mushroom Risotto

It's no secret that I'm not a world famous chief, but that doesn't stop me from pretending I am. I'm one of those people that enjoy cooking, more than they do eating, although if you were to look at me you would probably think otherwise, haha! 

I went to a wedding a few weeks ago, a small affair, nothing too fancy, however the food was that of a five star restaurant, or at least it felt that way anyway. As everyone around me tucked into their roast dinners, I slowly made my way through the only vegetarian option available... Mushroom Risotto. It was one of the greatest things I had tasted in my entire life, and I have been craving it ever since. Then yesterday, I found a recipe on the BBC Good Food website, so I attempted to make it for myself! 



What you will need: 
Butter
White Onion
Mushrooms
Parmesan Cheese 
Garlic
Risotto Rice 
Oxo stock cubes 

The Good Food website, didn't specify how much of each you needed, which is just as well because I never pay attention to the amounts anyway! 


The first thing you do is take out your computer, or phone, or whatever device you use to listen to music, and you find something to listen to whilst you cook! I don't know about you, but I can't stand having a quiet kitchen, it somehow seems quite eerie, and it freaks me out, so I decided to listen to Nightwish and Insomnium; you need bad ass bands whilst cooking bad ass food! 



You then slice, chop, cut and/or great your onions, mushrooms and garlic. However if you are lazy like me, and bought pre-made garlic paste in a tube, you don't need to do anything to your garlic, apart from praise it for being the greatest flavour in the entire world. 
Once this is done, throw them in to the saucepan with a blob of butter, and let them slightly cook. You want to try and keep them moving, so they don't burn or change colour, otherwise you'll have weird brown bits lurking in your Risotto, and thats not cool. 

Next you pour your risotto rice into the pan, and stir it until it starts to appear translucent. Or in my case, pour it in, stir it a few times, get bored, and then move on to the next step. 

You now want to add your stock to the rice. I should have told you to make stock at an earlier point in this guide, but that would involve me being organised, of which I am not!  (Put your stock cubes into boiling water, stir it a little and then BOOM.)  Don't add all of your stock at once, pour it in in stages! Add a little, and then wait for the rice to absorb it, then add a little more... keep doing this until you have no more stock left... you want to have used at least 700ml (guesstimate) by the time you have finished. Make sure you keep stirring your rice, otherwise it will stick to the pan, and only parts of it will actually cook! By the time you have finished adding your stock, it needs to look a little like rice pudding.

Once you have done this, throw a whole bunch of parmesan cheese on top of the risotto along with some butter, (Don't stir them in just yet) and then put the lid on the saucepan until they have melted. 

After they have melted, remove the lid and stir them in. This is the point where you can add all your herbs/other stuff you want tho put in.  I sprinkled in some fresh herbs, and added a little more garlic. 


And voila! You should now have a lovely Risotto!



Why not try making your own risotto, and let me know how it goes! 

Peace out xoxo 


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