I realise we’ve got a couple of risottos on the blog already, but this is one of my favourites and I wanted to share it with you lovely people! I suppose it’s quite an Autumnal dish, but frankly if you’re the sort of person who gets upset eating an Autumnal dish in Spring (is it Spring?? Firstly, where is the year going? And secondly, the weather has NOT received the ‘get warmer’ memo *brrr*) this might not be the blog for you. This risotto is very easy, seriously tasty and also veggie friendly (as long as you get the right cheese). The rich, earthy mushrooms with the thyme and a hint of blue cheese is a (bigamous) marriage made in heaven and means the dish has a really deep and complex flavour. Put simply, it tastes like you’ve put far more effort into it than you have, which is always a winner in my book.
Like most risottos, this dish is quite salty anyway because of the stock so don’t add any salt when you’re cooking. If you really think it needs it (what is wrong with you?), add it at the end AFTER you’ve stirred in the blue cheese as this is also very salty. If you have any to hand, I’d suggest using reduced salt stock, and not just because you’re less likely to have a heart attack that way.
If you’ve got some time on your hands and want some SERIOUS ‘shroom action, buy some dried mushrooms, soak them in warm water (for about 30m) to rehydrate them and then substitute some of the veg stock for the water you’ve soaked the mushrooms in.
What you need (for 3):
Butter and (chilli) oil
2 small onions
2 cloves of garlic
100g chestnut mushrooms and a packet of posh mushrooms (mine were ‘foraged’ from Sainsbury’s and cost less than two quid! Bargain!)
a few sprigs of fresh thyme
225g risotto rice
125ml white wine
About a litre of veg stock
What to do:
- Heat some butter and oil in a heavy bottomed saucepan
- Add the onions and cook them for a few minutes until they go clear – try not to let them brown
- Add the chopped mushrooms and garlic, cook gently for about 5 minutes, stripping the thyme leaves and adding them as you go, until the mushrooms are soft. Add plenty of black pepper, ‘shrooms LOVE black pepper.
^ So… Many… ‘Shrooms…
- Add your rice and stir for a couple of minutes until it’s coated in the mushroomy butter
- Pour in a glass of white wine and stir until it’s been absorbed by the rice
- You should be familiar with this process by now, loyal Readers, but in case you’re not; add the stock a ladleful at a time and stir until it’s absorbed. Keep doing this until your rice is slightly softer than al dente.
- Add your phili. Stir, stir, stir. Take a moment to admire your beautiful, creamy handiwork.
- Crumble about 50g of blue cheese into the risotto and stir, stir, stir some more.
- Taste, add more black pepper or thyme if needed.
- Crumble more blue cheese on the top to serve. Enjoy!