One day, after landing in Australia – I went to a fancy restaurant. There was but one vegetarian dish there. A risotto – beautiful wild mushrooms wilted in butter with a generous sprinkling of black truffles. That is how the introductions were made as I had never had risotto before. Of course this dish took my heart, but can you blame me?
However, if you are like me and have a tendency to be a true vegetarian, please make sure you ask them what stock they have used to make their risotto. The last thing you want is for your dish to arrive, only for you to start eating it and someone would exclaim it may be made of chicken stock. This will lead to you asking the waiter, and the waiter going to ask the chef, and this will take long enough for your food to be cold. If you are lucky you’d get told its vegetable stock. However, if it is chicken stock well…
Any restaurant worth its salt would use the original stock, not the cheaper substitute. Then you are stuck between wishing you’d throw up, wishing you didn’t know and feeling sad about not being able to eat that rather yummy dish. The results can be devastating. More so if you are on a date.
Moving on from imagined horror scenarios,
Let us focus on pleasure…
Rustic, creamy, and incredibly versatile – Risotto is one of the finer examples of the Italian gastronomic jewels. Like everything else, I learn from it and make it my own.
There are many variants of this creamy comfort food. Suiting both summer and winter. Feeling adventurous or have a fool proof variation from the usual? Feel free to share! I love hearing from you guys.
A wonderful and healthy weekday meal that won’t create too many dishes. Also, it has the added advantage of being potential lunch the next day. We need that, don’t we?
Leek & Mushroom Risotto
Ingredients
- 1 whole medium size leek roughly chopped
- 3 Medium sized field or Portobello mushrooms roughly sliced
- 1 brown onion finely Chopped
- 2 cloves of garlic minced or finely chopped
- 1 tsp Dried Italian spice blend or fresh herbs like parsley, thyme, oregano and basil (which ever you have)
- 1 tsp Chilli flakes to taste
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cup Arborio Rice
- 3 cup vegetable stock in warm water if using cubes
- 2-3 cups water as needed
- 1/2 cup white wine to deglaze
- 1/2 cup frozen or fresh baby peas For that pop
- 1/2 cup sharp cheddar cheese grated
- 1/4 cup parmesan cheese for garnish
- 1 Spring onion roughly chopped, for garnish
- Some chopped parsley for garnish
- Salt and black paper to taste
Instructions
- 1. In a large, thick bottom pan or skillet heat the butter along with the olive oil. The edition of oil will prevent the butter from burning. 2. Once the oil is heated, add onion and garlic along with a sprinkle of the dried Italian spice mix. This will make your risotto a lot more aromatic than just adding the spices later on. A small Indian tip for an amazing Italian dish.3. Once fragrant, add the leek and mushrooms to the mix. 4. Once everything is slightly wilted, add the rinsed Arborio rice. Stir it all together. 5. De-glaze! Use that wine.6. Once the wine is absorbed, slowly add the vegetable stock. Splashing and stirring it in until it evaporates and then adding a bit more. Use the elbow grease. Do not let anything stick. 7. Once you have used up all the stock, switch to water. Keep adding and stirring until the rice cooks to your desired consistency. I like mine with a slight bite instead of being entirely mushy. Italians would advise you to keep it al – Dante. But your kitchen is your kitchen.8. Add the salt and paper and chili flakes, if using. Also more Italian spices or fresh herbs if you so desire. Stir in the cheddar cheese and the frozen or fresh peas too to warm through. Give the rice a final good stir. Turn off the heat.
9. Plate up! Don’t wait. Top with the grated Parmesan (or a vegetarian alternative), spring onion and parsley. 10. Hope you enjoy it 🙂
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