It could be fair to say that risotto is one of my signature dishes. It’s quite time-consuming to prepare properly but there’s something very satisfying about both the cooking and consuming of risotto that keeps me coming back to it. Plus it’s very versatile in that you can swap out the ingredients to suit your taste or whatever is in your fridge / cupboards. Tonight I cooked a mushroom and bacon version…
- Fry a selection of mushrooms, garlic and butter in a non-stick fry pan until golden
- Remove mushrooms from pan and add more butter or olive oil, chopped onion, garlic, sliced bacon, rosemary or thyme and lemon zest until the onions have softened
- Add 1 cup of risotto / arborio / sushi rice (for 2 people) and stir until translucent
- Add 1/2 cup of white wine and stir until absorbed (pour yourself a glass to enjoy while you cook)
- Add a cup of stock until absorbed and repeat until the rice is cooked (approx 1 litre required).
- Try to resist the urge to pour all the liquid in at once, and you will achieve a creamier risotto result
- Serve the risotto with chopped basil or spinach, grated parmesan, and mushrooms on top with a few drops of truffle or other flavoured olive oil and cracked pepper to taste (the dish will be quite salty from the bacon and stock so please try it before adding more salt)
What’s your favourite risotto flavour combination and I might try it next time?
DanyaFood 