After having wonderful warm weather last week, we were suddenly thrown into a cold spell with strong winds and pouring rain today. Which means that this conversation takes place in my head:
– Let’s do healthy and have salad for dinner tonight!
– Seriously? Have you seen what is going on outside? The cold? The Arctic winds??? (ok, my mind might exaggerate slightly sometimes) Let’s have something warm and oozy and cheesy and comforting. A risotto! With lots of parmesan and wine and butter…hhmmmm
– Actually, that doesn’t sound like a bad idea! In front of the fireplace! Whilst watching Harry Potter!!!
No, I am not 12-years old. Yes, I love Harry Potter. I guess none of us are perfect… Btw, have you seen what Neville Longbottom has grown into??? You’re welcome 🙂
Back to the risotto though 😀 I start the base with a little trick from Jamie Oliver, which is to throw the onion, celery stalk and a couple of mushrooms into the food processor and mince finely. You then fry this mixture in a little olive oil before adding garlic, the rest of the chopped mushrooms, rice and wine. Although it might seem strange to be putting celery into your risotto, all the ingredients mingle really well to create a wonderful flavour.
The key is to be adding the water slowly (half a cup at a time) and stir, so the rice has time to absorb it and releases starch, which is what makes it so creamy. Also, make sure you are adding hot water, not cold, so the cooking process isn’t stopped each time you add more. You will need between 3 and 4 cups in total, but start tasting it towards the end and cook to your liking.
Serve with a generous amount of freshly grated parmesan and maybe a glass of white wine. Enjoy!
- 2 tablespoons olive oil
- 1 small onion
- 1 celery stalk
- 2 1/2 cups mushrooms, washed and chopped
- 2 garlic cloves, minced
- 1 teaspoon Herbamare
- 1/2 teaspoon salt
- 1 1/2 cup risotto rice
- 1 cup white wine
- 3 - 4 cups water
- 1 tablespoon butter
- 1 cup parmesan
- Start by throwing the onion, celery stalk and a couple of mushrooms into your food processor and mince finely. Fry this mixture on medium heat in olive oil for a few minutes until it softens.
- Add minced garlic and cook for a few more minutes.
- Add the chopped mushrooms along with the Herbamare and salt. Cook until all the juices have evaporated.
- Add in the rice, stir through and straight away add the white wine (it should cover everything). Cook, stirring once in a while, until all the wine has been absorbed.
- Next, start adding the hot water half a cup at a time. Stir every few minutes and when you see it has been absorbed, add another half a cup.
- When you've added 3 cups, start tasting the rice and cook to your liking.
- Finish by adding the butter and half of the grated parmesan. Keep the other half for sprinkling on top.
- The key is to be adding the water slowly (half a cup at a time) and stir, so the rice has time to absorb it and releases starch, which is what makes it so creamy. Also, make sure you are adding hot water, not cold, so the cooking process isn't stopped each time you add more.