I am currently typing this from my kitchen while still cooking this risotto and let me tell you: the smell alone is making me so hungry. It smells AMAZING! I don’t think I say that enough when I cook something. I’m making a delicious yet simple mushroom risotto and everything is so so great…
You’re probably thinking “Okay, when is she going to complain about something” well let me tell you: I’m not going to. If it weren’t for this risotto I would have, since I had so many plans for today but didn’t execute any of them, but this mushroom risotto is making up for all of that. And would you believe that in line with my budget friendly challenge a huge plate of this creamy and comforting risotto will cost you only €1,10?
Simple and affordable
You are probably also wondering why the hell I call this dish “simple” and “affordable”. If you are like me at least. I always thought that risotto was this ridiculously difficult dish and if you look at the prices in a restaurant for a simple bowl of elevated rice (sorry) it might seem rather expensive, too. Well, we thought wrong. You do not need a lot of cooking skills and money, you just need some time.
And the reason why I’m making this dish simple is because I sometimes get carried away when cooking. When I started Stay Alive and Cooking I wanted to show students like me that cooking is fun and preparing different dinner dishes can be easily combined with studying and, perhaps, partying.
This weekend I started craving risotto (yes, I have cravings just like pregnant women and no, I am not pregnant. Mom and dad, if you are reading this don’t worry. I swear I’m not) but when I googled “mushroom risotto” I saw mostly fancy dishes including all those weird variates of mushrooms and taking up waaaay too much time so… I decided to fix the recipe myself. Make it simpler, so that students can enjoy it too!
I’m still cooking as I’m typing this. Don’t worry, I don’t mean that this dish takes ages to cook, I’m just so enthusiastic and inspired by the smell (butter! wine! broth! mushrooms!) that I type like a maniac. A cooking maniac. Maybe I should change my blog name.
Anyway! This recipe was for the two of us. For a touch of colour you can add some spring onions, and if you don’t like eating vegetarian I would suggest serving it with some beef.
Okay, I’ll admit: I was a little carried away. (I promised I wouldn’t!) I added about a teaspoon of white truffle oil… To complement the flavour of the mushroom. However, don’t worry about having to add this: to be honest I only used it because we’ve had that bottle of oil for a year now and I’ve only used it once.
- Risotto rice, 110g
- Mushrooms, 250g (I used chestnut mushrooms)
- Onion, 1 large
- Stock, 0.5 litre (I used mushroom flavour)
- Dry white wine, 100 ml
- Italian herbs
- Garlic powder
- Freshly cracked black pepper
- Start by chopping up the onion. Preheat a sauce pan with a chunk of butter.
- Toss the onion in the pan once the butter is melted. Cook this for around 4 minutes, stirring in between.
- Meanwhile, slice the mushrooms. Add half of the sliced mushrooms to the onion in the pan, and cook this for another 2 minutes.
- Add the risotto rice to the pan as well. Again, cook for around 2 minutes.
- Now it's time to start adding the stock and white wine. Add enough of both* to cover the mixture. But only just! Stir until the fluids are incorporated in the rice.
- Again, add some fluid and stir. Keep repeating** until you have used all and the rice is nice and soft.
- Meanwhile, add the other half of the mushrooms to a frying pan with butter and cook for around 8 minutes.
- Add black pepper, herbs (+/- 2 teaspoons) and some garlic powder (1 teaspoon) to the risotto. This is all to taste! However, I would be careful with adding more salt as the broth is already rather salty.
- Serve the risotto on a deep plate with the fried mushrooms on top. It's possible to add some cheese but I wouldn't: it's already creamy and tasty enough!
- *: it doesn't matter when you add either stock or wine, as long as you used both of them in the end.
- **: I use this method but it takes a bit more time. I have read somewhere that you can also add all of the liquids to the pan in one time, and then close the lid for around 20 minutes. It should be okay, but I have no idea if the end result is the same.