For the past few months I have been experimenting with various risotto dishes. Risotto is a wonderfully comforting and seasonal meal with a variety of flavour combinations available – from garlic and butternut to roasted beetroot. Prepared in one skillet and within 30 minutes, it is an easy and effortless meal to cook up, and subsequently one that everyone would enjoy. Today I created a rosemary mushroom risotto worth salivating over. This satisfying and substantial Sunday lunch bursts with flavour and brings about a hearty warmth for when the cold creeps in.
- Olive oil, for frying
- 1x small onion, chopped
- 1x garlic clove, chopped
- 1x punnet of brown mushrooms, sliced
- Dried mixed herbs
- 125g (1/4 packet) Arborio / Risoni rice
- 750ml vegetable stock
- Garlic flakes
- Chilli flakes
- 2x Sprigs fresh Rosemary, one chopped and one whole for garnish
- In a big pan or skillet, heat the olive oil on medium to high temperature (setting 4)
- Fry the onions till translucent, add garlic and mushrooms and stir frequently until mushrooms and onions starts to brown
- Add the rice and dried mixed herbs and stir well, coating the rice in the juices from the pan
- Turn down the temperature (setting 3).
- Add a big scoop full of stock to the pan, covering the rice mixture, and let it simmer over low heat. Stir continuously (in one direction only) until all the stock is absorbed.
- Add another big scoop and continue to stir. Repeat until all the stock is used and the rice is creamy and soft (about 20 minutes of cooking). In between scoops, add chopped rosemary, garlic flakes, chilli flakes and ground pepper to taste.
- Serve immediately with a sprig of fresh rosemary as garnish
Do you have a favourite Risotto recipe?