Recipe For Mushroom Risotto

My main course of a Mushroom Risotto for Ready Steady Cook was an obvious choice given the fact that arborio rice was one of my ingredients. I was faced with a few challenges, namely, I only had the onion to use as my base, I had no vermouth or even wine as the alcohol bit and no stock! This was the reason I drained the tomatoes for my starter.

Mushroom Risotto
Mushroom Risotto

Mushroom Risotto
 
Ingredients
  • 15mls olive oil *
  • 250g mushrooms sliced
  • salt for seasoning *
  • 15g butter *
  • ½ onion chopped
  • 2 garlic cloves sliced *
  • 100g arborio rice
  • water at simmering temperature
  • black pepper for seasoning *
  • juice from the drained tin tomatoes *
  • 1 handful fresh flat leaf parsley chopped *
  • 15mls mascarpone cheese
Method
  1. heat the olive oil in a pan and fry off the mushrooms with a generous seasoning of salt
  2. remove and set aside, adding the pan juices to the drained tomato juice
  3. melt the butter and gently fry the onion until translucent
  4. add the garlic and fry for 2 minutes
  5. add the rice and cook until it starts to change colour
  6. add 1 ladle simmering water
  7. season generously with black pepper
  8. when the water has nearly absorbed add the tomato juice
  9. season generously with salt
  10. continue adding water, a ladle at a time, until the rice is nearly cooked through
  11. check the seasoning
  12. add the mushrooms and heat through
  13. add the parsley and remove from the heat
  14. stir in the marscapone and serve immediately
My Notes
* pantry ingredients that were allowed

Click on the links for conversions and notes.

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26 thoughts on “Recipe For Mushroom Risotto

  1. My 5-ingredient pasta meal is posted Tandy:
    http://theonlycin.wordpress.com/2010/09/01/take-5-tandy-tuesday/

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    1. thanks – it was the first post I read this morning! Happy spring day 🙂

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  2. Yum, this sounds absolutely delicious….and comforting. Love it!

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    1. thanks, it was a bowl of bliss 🙂

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  3. very nice Tandy ! did you just use the gewone mushrooms?? will try it tomorrow ! tonight is sushi night 🙂

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    1. yummy sushi! I used portabellini mushrooms as I find them to be meatier

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  4. Love the tomato idea! Very clever.
    This looks great!

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    1. thanks!

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  5. What a great idea to use the tomato juice as liquid for the risotto! Looks super.

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    1. it worked out so well that it is worth repeating 🙂

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  6. Going to try this tomight, thanks 🙂

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    1. Sorry – I meant ‘tonight’ 😀

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      1. hee hee! didn’t see that 🙂

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    2. good luck!

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  7. Well done Tandy!

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    1. thank you!

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  8. Well done! It’s a true challenge when you can’t use things you usually take for granted like stock!

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    1. thanks, it was really great with the tomato juice and I may just use that in future with stock for extra depth of flavour.

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  9. Well done, this is why I love this challenge, it forces you to innovate and create things you didn’t know you could 🙂

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    1. it has been so much fun! thank you for the effort it has taken to co-ordinate this challenge.

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