Risotto With Mushrooms
This recipe is great with asparagus too but there was
none available at my local supermarket recently so I had to
change the menu for tea that night.
The mushrooms
looked great in the supermarket so I settled for mushies
instead.
Personally I think the mushroom version was
better than the asparagus anyway.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
6 and 1/4 cups of water
3 teaspoons stock powder
30 gm butter
1 onion, chopped
1 and a 1/2 cups Arborio rice
1/4 cup white wine
200 gm (8 ounces) mushrooms, cleaned and sliced
200 gm (8 ounces) chopped bacon
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese
Method:
Bring water and stock powder to the boil in a saucepan
and keep simmering. Melt butter in a large pan and
gently cook the onion until it is beginning to turn golden.
Tip in the rice and stir until rice glistens. Add wine
and stir until it has almost all absorbed. Add 1/2 cup
of boiling stock and continue doing so for 25 - 30 minutes,
but only add each 1/2 cup after the last one has been
absorbed. Towards the end of the cooking time toss in
the mushrooms, bacon, peas and capsicum. Keep stirring
until rice is cooked. Add the salt, pepper and
parmesan and fork through until combined.
Serves 4.
Notes:
Most recipes for Risotto tell you to cook the rice for 15
minutes but I cook mine more slowly which necessitates a
cooking time of 25 - 30 minutes. I find that if I try
to turn up the heat and cook it in less time then the
risotto burns on the bottom of the pan.
Food Facts:
There are more than 2,000 varieties of edible mushrooms but only
a few of these are readily available. Mushrooms have no
cholesterol and are are virtually free of fat and sodium. They
contain vitamin B1, B2. potassium, selenium, iron and niacin.
The Pharaohs of Egypt delighted in mushrooms so much that they
decreed that mushrooms could not be eaten or even touched by common
folk. They considered mushrooms the food of royalty and by
stopping commoners eating them they then assured a larger supply for
themselves.
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