How to Make Mushroom Risotto My Way!

by Lini D

Supplies

  • 5 Fresh mushrooms
  • 50 Grams Dried mushrooms
  • 75 Grams Arborio rice
  • ½ Pints Stock
  • 3 Garlic cloves
  • 25 Grams Garden peas
  • 50 Grams Cheddar
  • 5 Milliliters Mushroom ketchup
  • Instructions

    Step 1

    Chopped shiitake mushrooms.

    Step 2

    Whatever dried mushroom you like!

    Step 3

    I use arborio, but if you prefer a different kind of risotto rice, go ahead.

    Step 4

    Melt your butter.

    Step 5

    Chop your garlic cloves thinly.

    Step 6

    Fry the fresh mushrooms and garlic for five minutes until they have coloured slightly.

    Step 7

    Three handfuls this size is approx 75g; enough for a greedy person! 😜

    Step 8

    Stock cube, mushroom ketchup- if you can find it!

    Step 9

    Add the rice, keep stirring for a couple of minutes.

    Step 10

    Add stock.

    Step 11

    Bring to the boil for a minute (sorry about the steam!)

    Step 12

    Throw in your dried mushrooms.

    Step 13

    Simmer for 20min, stirring regularly. You may need to add more water, but do it gradually.

    Step 14

    Pod some peas. There's no better pea taste than a fresh garden pea!

    Step 15

    Grate or roughly chop the cheese.

    Step 16

    After 20min, throw in the peas. Check the rice is cooked. If so, reduce heat to v.low, add your cheese, and stir.

    Step 17

    Ta da! It may not be proper Italian style, and it has no alcohol in, but I've never had a complaint yet!

    Step 18

    Thanks for reading. Any questions, feel free to ask! 🐙